To honor Asian American and Pacific Islander Heritage Month, and highlight the diversity and deliciousness of AAPI heritage, we are excited to share delicious Asian plant-based recipes contributed by our very own Impossible Foods team members!
Joy Roy Chaudhuri joined Impossible Foods in June 2017. He enjoys traveling, hiking and cooking. Currently, he is a Principal Scientist in the Strain team.
In Joy’s own words, “In Indian cuisine, cutlet is a popular street food version of croquettes (French word derived from croquer 'to crunch’). It is a cylinder shaped batter-fried snack made up of mashed vegetables (potato, carrot, beans, peas) or cooked minced meat (goat meat, chicken or fish). In the Indian city of Kolkata, the meat version, also known as ‘chop’ is more popular and is often enjoyed following an afternoon nap, over a hot cup of tea. This recipe is a modified version of the popular snack made with Impossible™ Burger.”
Thanks Joy! We can’t wait to try this traditional Indian fried snack made with Impossible Burger.
- 12 安士 Impossible Burger Package
- 1 1/2 茶匙 Cumin Seeds
- 1 Medium Stick of Cinnamon
- 8 Whole Cloves
- 4 Cardamom Seeds
- 2 Bay Leaves
- 2 Dried Red Chilies
- 1 1/2 茶匙 Black Peppercorns
- 1 1/2 茶匙 Fennel Seeds
- 1 茶匙 Dried mango (Amchur) powder
- 3 medium potatoes
- 2 medium beets
- 1/2 carrot
- 1 1/2 杯 Vegetable Oil
- 1/2 杯 Untoasted Peanuts
- 1/3 cup Finely chopped raw coconut slices (you can find raw coconut meat in the frozen section)
- 1 1/2 茶匙 grated Ginger
- 1 1/2 茶匙 Minced Garlic
- 2 Thai Chilies
- Salt to Taste
- 1 湯匙 Sugar
- 2 湯匙 Ghee or Clarified Butter
- 1/4 杯 Chopped Cilantro
- Golden Raisins
- 2 1/2 杯 Chickpea Flour
- 2 杯 Breadcrumbs
- Raw White Onion Slices
- Fresh Cucumber Slices
Grind Fresh Spice Mix
Grind the whole spices in a coffee grinder until a fine powder is achieved. Creating this fresh spice mix is recommended, but for a more convenient alternative, 3 tablespoons of garam masala powder can be substituted.
Prepare the Vegetables
Steam potatoes for 15-20 minutes until soft. Mash the potatoes and set aside. Wash and peel the beets and carrot. Cut and shred the beets to approx. 1 inch sticks. Grate the carrot.
Cook the Impossible Burger Stuffing
Over medium heat, add 2 tablespoons of the vegetable oil to a frying pan. Fry the untoasted peanuts until golden, remove from pan set aside. Add another 1 tablespoon of oil to the pan, and fry the coconut slices until golden, remove from pan and set aside. Add 2 more tablespoons oil, and add ginger, garlic and finely chopped chilis. Fry for approximately 1 minute until the raw smell of ginger dissipates. Add the beets and salt to taste, and cook for about 3 minutes before adding the shredded carrots and cook for another 12-15 minutes until the veggies turn soft and form a dry paste. Add 2 more tablespoons of oil to the pan, and add Impossible Burger. Stir intermittently for another 2-3 minutes until the meat is nicely browned. Add the ground spice mix or garam masala and stir occasionally for another 2 minutes. Add mashed potato and mix well. Before turning off the heat, add ghee (optional), chopped cilantro, sugar, salt to taste, and previously fried coconut slices and peanuts and stir for half a minute. Remove from heat, and allow the mixture to cool.
Form the Cutlets
Once the mixture cools, make a compact ball of filling from half a handful of the stuffing and add a golden raisin to each ball. Roll the ball between both the hands to form an oblong shape cutlet.
Make the Coating
Make a batter of 1/2 cup of chickpea flour and 6-8 tablespoons of water to make a viscous paste. Add the remaining chickpea flour to a shallow plate and coat each cutlet with dry flour, and then roll in the wet batter, then roll the cutlet a third time in a swallow plate of the breadcrumbs. Repeat this process to create a double coating. Repeat with all formed cutlets. At this point in the process, extra cutlets can be frozen in an airtight container and stored in the freezer for over a month.
Fry the Cutlets
In a deep frying pan, add the remaining 1 cup of vegetable oil and heat on high. Slowly drop 2-3 cutlets in the hot oil. Turn the cutlets if not fully submerged in oil to brown all sides. Once the cutlets turn golden brown, take them out and lay them on a wire rack or paper towels to drain off the excess oil. Sprinkle with salt. Continue frying remaining cutlets until all cutlets have been fried.
Serve and Enjoy
Serve with slices of raw white onion and cucumber, and ketchup on the side. Enjoy!