8. Heat canola oil in a large skillet on medium heat and pan fry the cutlets for about 3 to 4 minutes per side until golden brown. Transfer to a plate lined with paper towels.

Quinoa Cutlets with Lemon Aioli [Indian fusion Recipe]

I have always wondered about my husband’s curious love for cutlets. These are small patties that are made from mashed vegetables or meat and bound together with mashed potatoes into a small patty shape then breaded and pan fried. When making Quinoa Cutlets, my first objective was to make them healthier. I cut the amount of starchy potato and increased rich nutrients and fiber by adding white quinoa which makes them lighter and less filling. The flavor is delicious and my husband loves them.

4. Transfer the vegetables to a towel or several paper towels and squeeze out all of the water. This is very important so the cutlets will be firm and not mushy.

5. In a large skillet, heat the remaining 2 tablespoons of oil. Add the mustard seeds. When they tart to pop, add the garam masala, turmeric and salt. Fry for 1 minute then turn off the heat. Mix in the vegetables, potato and quinoa. Adjust the salt if desired. Let the mixture cool. 

6. Divide the mixture into 12 to 16 pieces. Form them into balls then flatten into patties, about 1/2-inch thick and 2 inches in diameter.

9. Mix all of the Aioli ingredients together in a small bowl. Refrigerate until ready to serve.

2. Bring the quinoa and 1 cup of water to a boil then cover and simmer for 15 minutes.


1. Boil the potato until tender then mash. 

3. Put all of the vegetables in a food processor and chop into small bits. In a hot skillet over medium heat, cook the vegetables in the oil for just a few minutes until the carrot is tender. Let cool.

7. To make a crunchy coating, mix corn meal with 4 to 5 tablespoons of water to make a thick paste. Carefully using a fork, one by one, dip both sides of each cutlet into the paste then dip each one into the bread crumbs.


Serve the Quinoa Cutlets on a bed of Sautéed Spiced Spinach and a dollop of Lemon Aioli on top. Allow 2 to 3 per person.


1 russet potato, peeled and cut into chunks
1/2 cup quinoa, rinsed
1 handful green beans, cut into chunks
1 large carrot, cut into chunks
1/4 red bell pepper, cut into chunks
1/2 large white onion, cut into chunks
2 green chiles, seeds removed optional
1/2-inch piece fresh ginger, peeled and cut into
​     chunks
1 clove garlic
2 1/2 Tbs oil, divided
1 tsp mustard seeds
1 tsp garam masala
1/8 tsp turmeric
1 tsp salt
1/2 cup corn meal
1/2 cup bread crumbs
canola oil for frying
Lemon Aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 Tbs chives, chopped
2 Tbs lemon juice
1/2 tsp lemon zest
1 pinch paprika
1/2 pinch red chile powder
​kosher salt
freshly ground black pepper​