A classic vegetarian recipe, of a soy and vegetables which makes a perfect finger food for a party or a tea time snack.

The subtle blend of spices, garlic, ginger, green bell peppers heightens the flavor of the satay and subdues the tasteless soy granules. What more it uses much less oil and makes it healthy as well.

Serve it hot with Asian Peanut Chilli sauce or with plain old tomato ketchup.

This recipe goes to the Arusuvai Friendship chain – The secret ingredient (Soy Chunks) that was sent to me by Priya Mahesh of Priya’s Kitchen.

This recipe also goes to Mansi of Fun and Food who is hosting -  Monthly Mingle Event. This event was originally started by Meeta of What’s For Lunch Honey?

 

Makes: 15 satay’s

Cooking Time: 20 minutes Preparation Time: 15 minutes

Ingredients

• ¾ cup soya chunks/granules
• ½ cup boiled potato
• ¼ cup ready tinned tomato puree
• 1 teaspoon ginger paste (or grated)
• 1 teaspoon garlic paste (or 4 cloves of garlic crushed)
• ½ teaspoon finely chopped green chilli
• ½ cup finely chopped onion
• 1 cup finely chopped green bell peppers
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon dry mango powder
• ¼ teaspoon cardamom powder
• 1 tablespoon lemon juice
• ½ cup dry bread crumbs
• Oil for cooking
• Salt to taste
• Wooden Skewers

Method

Soak the soy granules in hot water for 20 minutes. Then strain and squeeze it well. Crumble it and Set aside

Heat 1 tablespoon of oil in a pan; add cumin seeds; once it crackles add ginger paste, garlic paste and onions. Sauté until soft and light golden in color.

Add the green bell peppers, sauté until tender. Add turmeric powder, coriander powder, dry mango powder, red chilli powder, garam masala powder, cardamom , and the crumbled soaked soy granules. Mix them well under low heat for a few minutes.

Turn off heat and allow it to cool. Now add lemon juice, green chillies, potatoes and bread crumbs to the above mixture. Mix well.

Make 15-20 balls of this mixture. Flatten the balls on a wooden skewer. Cook the satay both sides on a non stick pan till golden browed adding a tablespoon of oil or less if required.

Note

You can also barbeque this nugget under coal; it gives out great flavor as well.

While serving children you could reduce the amount of red chilli/ green chilli you add or completely avoid it.

Filed under: Hors d'oeuvres, Snacks

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