Red Beans And Oats Cutlet Recipe

Step 1: To begin making the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for at least 7 - 8 hours

Step 2: Make powder of oats in grinder

Step 3: Keep aside until required

Step 4: In a pan boil 1 cup of water add soya granule bring to boil once

Step 5: Soya granules will puff up after one boil

Step 6: As soon as they swell up, turn off the heat and drain the soy granules using a colander and keep aside

Step 7: Once red kidney beans are soaked, in a pressure cooker add beans along with 1 cup of soaked water

Step 8: Add salt, give it a nice stir, cover the pressure cooker and place its weight on

Step 9: Cook the beans in the pressure cooker until you hear 4 to 5 whistles

Step 10: After 4 to 5 whistles, turn the heat to low and simmer the beans for another 15 minutes and then turn off the heat

Step 11: Allow the pressure to release naturally

Step 12: Once the pressure is released, open the cooker and drain beans in a colander

Step 13: Keep beans in the colander until all the excess water is drained off

Step 14: You can use this water to add it in your vegetable stock or even soups or rice

Step 15: 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, red chili powder, cumin powder and salt to taste

Step 16: Mix nicely with dry fingers

Step 17: Divide the red bean and oat cutlet mixture in equal portions

Step 18: Grease your palms shape each portion into a flat round of 1/2 inch thickness

Step 19: Place the shaped cutlets on a tray or plate

Step 20: Keep them in  the fridge for 10 minutes

Step 21: After 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon of powdered oats

Step 22: Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets

Step 23: Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets

Step 24: Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper

Step 25: Serve Red Beans and Oats Cutlet recipe as an evening snack along with Green Chutney and hot Ginger Cardamom Chai