Red Beans and Oats Cutlet (Patty) Recipe

Ingredients



1. 1/2 cup red kidney beans
2. 1/4 cup soya granule
3. 1/4 cup unsweetened breakfast oats + 2 tablespoon for dusting
4. 1 small onion, finely chopped
5. an inch piece of ginger, grated
6. 2 garlic cloves, grated
7. salt, as per taste
8. 1 teaspoon cumin powder
9. 1/4 teaspoon red chili powder
10. a small bunch of coriander leaves, finely chopped
11. oil for shallow frying the cutlets

Directions for Red Beans and Oats Cutlet Recipe

1. To make the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for atleast 5 - 6 hours. 
2. While beans are soaked make powder of oats in grinder. Keep aside until required.
3. In a pan boil 1 cup of water add soya granule bring to boil once. Soya granules will puff up after one boil. As soon as they sweel up, turn off the heat and drain the soy granules using a colander and keep aside. 
4. Once red kidney beans are soaked, in a pressure cooker add beans along with 1 cup of soaked water. Add salt, give it a nice stir, cover the pressure cooker and place its weight on. Cook the beans in the pressure cooker until you hear 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer the beans for anothet 15 minutes and then turn off the heat.
5. Allow the pressure to release naturally. This will take another 15 minutes. Once the pressure is released, open the cooker and drain beans in a colander. Keep beans in the colander until all the excess water is drained off. You can use this water to add it in your vegetable stock or even soups or rice.
6. To make the cutlets, in a large bowl add boiled beans, powdered oats reserving 2 tablespoon for dusting the cutlets, cooked soya granule, onion, salt, coriander leaves and spices. Mix nicely with dry fingers.  
7. Divide the red bean and oat cutlet mixture in equal portions. Take one portion in hand and using palm and fingers form into a flat round of 1/2 inch thickness. Once all the rounds are formed ths way keep them in  the fridge for 10 minutes. You can optionally oil your fingers so they dont stick. 
8. After about 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon powdered oats. 
9. Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets. Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets.
10. Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper. 
11. Serve the Red Bean and Oat Cutlets along with mint or any other chutney as a tea time snack or as an appetizer for your parties.

Recipe taken from