HIGH PROTEIN SPROUTS CUTLET WITH AVOCADO GARLIC SAUCE
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
1/3 cup Sprouted mung bean
1/3 cup Sprouted black chana
1/3 Green peas – frozen or fresh
50 g Paneer or tofu
Handful of chopped coriander leaves
1 tsp chopped green chilli
1 tsp chopped garlic
1 tsp chilli powder
1 tsp Chaat masala
Salt to taste
For the avocado sauce
Half a ripe avocado
1 tsp chopped garlic
1 tsp olive oil
Juice of half a lime
Salt to taste
1 tsp Nutritional yeast (optional)
Method
Method:
- For the cutlets -
- Mix together equal parts of sprouted green mung, sprouted black chana and green peas (I used half a cup each).
- Steam or microwave for 5 minutes. 3. Crumble in half a block of paneer (or tofu), and steam for another 30 seconds.
- Blitz in the mixie to form a coarse mixture.
- Mix with a handful of chopped coriander, a teaspoon of chopped green chilli, a teaspoon of chopped garlic, chilli powder, Chaat masala and salt.
- Shape into patties and shallow fry with very little oil (or use the air-fryer).
- For the Avocado Sauce -
- Blend half an avocado, a tablespoon of garlic, a tablespoon of olive oil and some salt to form a smooth sauce.
- Squeeze on some lemon juice and you’re all set!