Air fryer recipe · Mains
Soya Keema Bake
Rehydrated soya granules mixed with onion and spices, pressed into a tray and air-fried until firm.
- 22 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 385kcal
- 69.5 gprotein
- 15.6 gcarbs
- 9.9 gfat
- 3.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- soya granules150 g
- onion1 medium chopped
- tomato1 medium chopped
- ginger garlic paste1 tbsp
- garam masala1 tsp
- green peas50 g
- oil1 tbsp
Method
Rehydrate the soya
Soak the soya granules in hot water for 10 minutes, then squeeze out the excess water firmly. Getting rid of the extra moisture stops the bake from turning soggy and helps the granules soak up the masala instead of water.
Mix the filling
Combine the soya granules with the chopped onion, tomato, ginger garlic paste, garam masala, green peas and oil. Mix well so the spice and vegetables spread evenly, giving every spoonful the same savoury, keema-like flavour.
Press into a tray
Press the mixture evenly into a small air-fryer-safe tray, about 2 cm thick. An even, firm layer cooks through at the same rate and browns into a nice top, while loose piles would cook unevenly and dry at the edges.
Air fry
Place the tray in the basket and air fry at 190°C for 16 min, until the top is firm and lightly browned. The steady heat sets the mix and dries the surface, giving you a savoury bake with a lightly crisp top.
