How To Make Red Beans and Oats Cutlet (Patty) Recipe
- 1/2 cup red kidney beans
- 1/4 cup soya granule
- 1/4 cup unsweetened breakfast oats + 2 tablespoons for dusting
- 1 small onion, finely chopped
- an inch piece of ginger grated
- 2 garlic cloves, grated
- salt, as per taste
- 1 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- a small bunch of coriander leaves, finely chopped
- oil for shallow frying the cutlets
Directions for Red Beans and Oats Cutlet (Patty) Recipe
- To make the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for at least 5 – 6 hours.
- While beans are soaked make powder of oats in grinder. Keep aside until required.
- 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 swell up, turn off the heat and drain the soy granules using a colander and keep aside.
- 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 another 15 minutes and then turn off the heat.
- 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.
- To make the cutlets, in a large bowl add boiled beans, powdered oats reserving 2 tablespoons for dusting the cutlets, cooked soya granule, onion, salt, coriander leaves, and spices. Mix nicely with dry fingers.
- 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 the way keep them in the fridge for 10 minutes. You can optionally oil your fingers so they don’t stick.
- After about 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon powdered oats.
- 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.
- Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper.
- Serve the Red Bean and Oat Cutlets along with a Strawberry Chutney or any other chutney as a tea time snack or as an appetizer for your parties.
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