Cook this celebrity chef's Veggie Cutlets under 20 minutes to cure arthritis!

Chef Priyanka Naik is a self-taught celebrity vegan chef whose culinary prowess is unmatched when it comes to healthy spins on traditional Indian classics.

She serves once again with her Loaded Turmeric Veggie Cutlets! These cutlets are not only plant-based but they leave zero-waste and are packed with nutrient-dense ingredients that can be the perfect medicine for arthritis.

Turmeric has long been used for its anti-inflammatory properties, and it is such a good idea to use them for stuffed veggie cutlets. 

Ingredients for Veggie Cutlets:

• 1 tbsp ground flaxseed

• 2.5 tbsp water

• 1 cup leftover cooked basmati rice

• 450g silken tofu – dried

• 1/4 heaping cup mixed veggies 

• 1/2 cup vegan mozzarella shreds

• 1/2 cup chickpea flour

• 1 tbsp turmeric

• 1 heaping tsp sesame seeds

• 2 cloves garlic

• 1/2 inch piece fresh ginger – peeled

• 1 chilli

• 1/2 tsp coriander seeds

• 1/2 tsp black peppercorns

• Salt

• Cooking oil

Ingredients for Tahini Sauce:

• 1 dried red chili

• 1/4 tsp coriander seeds

• 1/2 tsp turmeric

• 1/4 cup tahini

• 1/4 cup water

• 2 tbsp olive oil

• Salt

Vegan Egg Substitute:

1. Mix ground flaxseed with 2.5 tbsp water.

2. Set aside for 10 mins to become gelatinous.

Tahini Sauce:

1. Toast dried red chili and 1/4 tsp coriander seeds in a small pan for 3–4 mins until fragrant.

2. Blend tahini, toasted spices, water, turmeric, olive oil, and kosher salt until smooth. Adjust water for desired consistency.

Chutney Paste:

1. Grind with mortar and pestle the garlic, ginger, chili, 1/2 tsp coriander seeds, and black peppers to a chunky paste.

Veggie Cutlets:

1. Mix rice, tofu, thawed veggies, chutney paste, turmeric, sesame seeds, and salt in a large bowl.

2. Add vegan mozzarella shreds and mix.

3. Add chickpea flour and mix until the color is uniform.

4. Shape into 12 medium-sized patties and place on a parchment-lined plate.

5. Heat 1-2 inches of neutral oil in a large pan on high, then reduce to medium-high once hot.

6. Fry cutlets for 3–4 mins on each side until golden. 

7. Place cutlets on a paper towel on a plate.

Serving:

1. Spread Tahini Sauce on a serving plate.

2. Arrange cutlets, garnish with sesame seeds (optional), and serve warm!

3. Serves around 12 cutlets.

Notes from the Chef:

1. Veggie cutlets are a popular Indian/Mumbai street food dish.

2. This is an excellent way to use up leftover rice.

3. When turmeric is combined with black pepper, it activates one of its most powerful compounds, circumin, which helps reduce inflammation, relieve pain, and heal arthritis.

This delicious vegan snack or starter is great to eat on its own, or even pair with some rice, or drop into oden style vegan noodle soup.

Link to original recipe:

https://www.chefpriyanka.com/loaded-turmeric-veggie-cutlets-vegan-zero-waste/