Air fryer recipe · Snacks
Quinoa Spinach Cutlet
Fluffy quinoa and spinach come together in light cutlets with a crisp, wholesome shell.
- 33 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 4.1 gprotein
- 18.5 gcarbs
- 1.3 gfat
- 3.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked quinoa1.5 cups
- Chopped spinach1 cup
- Boiled sweet potato1 medium
- Roasted gram flour2 tbsp
- Coriander powder1 tsp
- Green chilli1 chopped
Method
Wilt the spinach
Toss the chopped spinach in a hot dry pan for a minute until it just wilts, then squeeze out the water it releases. Removing this liquid keeps the cutlets firm instead of turning soft and watery.
Mash the binder
Mash the boiled sweet potato until smooth and mix it into the cooked quinoa. The soft sweet potato holds the loose quinoa grains together and adds a gentle sweetness that balances the greens.
Build the mixture
Fold in the wilted spinach, gram flour, coriander powder and green chilli. Knead gently until the mix just holds together, keeping it light so the cutlets do not turn heavy and dense.
Shape and firm
Press the mixture into round cutlets and chill them for ten minutes so the quinoa sets. Chilling firms them up, which makes them far easier to flip in the basket without breaking apart.
Air-fry till crisp
Arrange the cutlets in a single layer and air-fry at 190°C for 17 min, flipping once halfway. The outside should be golden and lightly crunchy while the centre stays moist and tender.
