Soya kabab | Soya Chunks Cutlet

Soya kabab or soya cutlet is a healthy, high-protein snack. This is made with soya granules, minced soya, and a few veggies. For a healthier twist, you can pan-fry, bake, or air-fry the patties.

This is a protein-rich appetizer. It's vegan and gluten-free. Soya chunks kabab has been on my to-do list for a long time. Finally, I made it. This is a super easy and quick kabab recipe.

Also, soya chunks are the best vegan substitute for ground meat. It's rich in protein. Do you know this textured vegetable protein contains a higher amount of protein than that of lentils? So you must include this in your diet for a protein-rich meal. This is undoubtedly one of the best protein sources for vegetarians and vegans.

You can make this super quick soya chunks curry or soya chunks pulao in your everyday food.

Best kind of soya for the kabab

Three types of soya chunks are available in the market: large chunks, smaller chunks, and minced soya. You can use any variety for this recipe. I have used larger soya granules, as that was available to me, but the best is minced soya. You need to chop the larger chunks first.

The process will be the same, but with larger chunks, there is one additional step. After soaking, I had to mince the chunks into smaller pieces. You can do that in a food processor or high-speed blender. Mince the rehydrated soya granules in the processor and pulse well.

You can also add any other vegetables to this kabab. I have added green peas to give it a nice green tint. You can also add crumbled paneer, grated carrots, cabbage, etc. Read my similar veg seekh kabab and paneer corn seekh kabab recipes on the blog.

Shape them like seekh kabab or as discs. You can also use a cookie cutter to make different shapes. Well, for binding, I'm using breadcrumbs. But you can also use roasted besan or chickpea flour for this recipe. Again, with chickpea flour, you can make gluten-free kebabs.

How to make soya kabab?

If you have soya granules, skip this step and add them directly to the mixing bowl with the mashed potatoes and peas.

Ingredients -

Soya granules - Soya chunks or minced soya are the main ingredients.

Boiled potatoes - boiled potatoes work as a binding agent. This also makes the kabab delicious.

Green peas—These are optional. You can also add other veggies, such as chopped carrots, green beans, and mushrooms.

Cilantro - Cilantro or coriander leaves add freshness to the kabab. You can substitute this with any of your favorite herbs, fresh or dried.

Breadcrumbs—This adds crispiness to the patties and also helps in binding. I have used brown breadcrumbs here. For crispier, make it a mix of panko crumbs. If you are baking or air-frying the kababs, spray some oil.

Vegetable oil - to fry/ pan-fry

Spices - Paprika, coriander powder, cumin powder, red chili powder (paprika), garlic powder (or fresh garlic + ginger), green chili as required (optional), salt and pepper to taste.

Lemon juice - freshly squeezed lemon juice

Mince the Soya Chunks

Soak soya granules/ minced soya in boiling water for 5 minutes covered with a lid. Add a pinch of salt as well. After 5 minutes remove from hot water and wash it with cold water 2 to 3 times. Squeeze out every time to remove that foamy water. Squeeze out all water and put it in the food processor. Pulse it once or twice till you get nicely minced chunks.

Put boiled and mashed potatoes in a mixing bowl. Add blanched peas and minced soya chunks. Pulse once more to mix them. Now add bread crumbs, spices, and salt to the mixture. Mix all ingredients. Now divide it into equal portions.

Grease your palms and shape them into discs, or use a cookie cutter to shape them differently.

You can also coat this with bread crumbs to make it a little crispier. For that, make a slurry with cornstarch and water. Dip the kabab in the slurry and then roll it in bread crumbs.

However, this step is optional. You can directly pan-fry or bake the kababs without bread coating. To add some more protein, add chickpea flour and crumbled paneer.

Heat oil in a pan and place the shaped cutlet pieces on the pan. Shallow fry the kabab till golden and crisp. Keep flame on medium-high flame.

After 3 - 4 minutes, flip to the other side carefully so that one side is fully cooked and turns golden in color. Pan-fry both sides equally.

Once done, remove from pan and place on paper napkin to soak up excess oil. Serve with ketchup or mint chutney and sliced pickled onions.

Recipe Card for Soya Kabab

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