Baked Soy n Vegetable chop from Leftover

As promised here is the low fat monsoon goodies that I prepared from the boiled vegetables after the preparation of the stock. I actually incorporated the almost soggy veggies to my normal soy nuggets cutlet recipe, with some hot n spicy homemade pickle pieces to give it more tang. Instead of frying the prepared chops I also baked them to make it healthy and guilt free. And just look at the picture you will know what I mean by they come out absolutely delicious. I guess we all cant stop munching on deep fried goodies when it starts to pour. They make the monsoon magical with that hot and spicy deep-fries with tongue tickling chutneys. For some people monsoon is synonymous to pakoras and unfortunately my hubby falls in that group. And now that he comes home early (he leaves early to avoid the never ending jams in the roads) he always expects me to make something hot to boost up the somehow glum weather. And these baked roundels are my answers to such cravings. the addition of pickle makes it difficult to stop munching on them…the aroma of the piquant pickle spices will make you crave more…and that’s a promise. But before I get into the recipe here is some awards that some of my blogger friends remembered to share with me.

First is the Loving blogger award from the very talented Aipi of Us masala. she is a new blogger but an well seasoned cook. Whatever Indian or Western dishes she whip up in her kitchen comes looking absolutely delectable. And once you visit her site you would only drool and drool and drool at her food photography. Thanks a ton Aipi for your generousness and sweet comments.

Next is the versatile blogger award from Sayali, chetana and Suman. All three of them are amazing in their trades and dish out so many delicious recipes that I feel like never leaving their sites. Their energies are seen in the way they experiment with new ideas, new ingredients and absolutely startling clicks. Love you guys for remembering me in sharing this.

Now the guideline says that I now have to spill 7 of my secrets, which I have already done HERE.

And also I have to pass it on to other bloggers, which I cannot choose. Because blogging has not only given me recognition but I also has given me some great friends. Friends who cheer me up when am down and shares my happiness when I want to blabber. I am very proud to be a part of such a community that stand by each other in need and welcome us with open hands. It’s a pleasure for me to extend the awards to all of you. Please accept and support me the way you always do.

Love and warm hugs!

Baked Veg n Soy Chops from Leftovers

Ingredients:

Boiled leftover veggies from HERE: 1 cup

Boiled mashed poatato: ¾ cup

Soaked soy nuggets: 12-15 pieces

Onion: 1 big

Ginger-garlic paste: 11/2 tsp

Hot lime pickle: 1 tsp (you can substitute it with any pickle of your choice or with 1 tsp lemon juice)

Coriander leaves: handful

Green chilies: 2-3

Bhaja masala: 1 tsp

Chickpea flour(besan): 2 tbsp

Stale bread: 2 pieces

Salt

Oil: 1 tbsp

For baking the chops:

Breadcrumbs

Method:

First soak the soy nuggets for 10 minutes for making them soft. After that squeeze and drain the excess water and roughly chop them in small pieces. Keep aside.

Mix together the leftover boiled veggies and the lime pickle. (I used the blender).

Now heat the oil in a pan and add the chopped green chilies. Add the chopped onion-ginger-garlic paste and fry on low heat till oil starts oozing out at the sides.

Then add the soy pieces and salt. Fry till all the mixture looks dry and cooked.

Add the mashed potatoes and give a good stir to mix everything together. Cook on low till the mixture becomes dry. Take off and let it cool.

Preheat the oven at 175C. Line one baking tray with silver foil.

Dip the bread pieces in water and by pressing in your palms squeeze all the excess water. Mash it with the potato mixture along with the chickpea flour, chopped coriander and bhaja masala. These will help in binding the mixture. Check and adjust the seasoning as per your taste.

Now take some mixture in your hand and prepare them in the shapes of round patties. Roll in breadcrumb to get a good coat. Place them carefully on the tray.

Bake for 20-25 minutes or till golden. Check in between.

Serve with tomato and chili sauce or any chutney of your choice.

Your light, guilt free and pocket friendly Monsoon snacks are ready. enjoy with your favourite magazine and hot masala tea.

A Homemaker’s note:

These make excellent filling for burgers with some cheese and salad.

You can also fry them if you like, but the baked ones are as good as fried staffs.

Events:
Sharmi's Lets Munch.

Scrumptious Delights from Leftovers at Seduce your taste buds.


and also to Sara's Monthly Mingle: Party Treats. a monthly theme based food event started by Meeta.

Tags:

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