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Rachel White

High Protein Soya Kebab Recipe

Hearty high-protein soya kebabs packed with spices and cooked until lightly crisp outside while staying tender inside, perfect for a satisfying vegetarian meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soya Base
  • 1 cup soya chunks soaked and drained
  • 1/2 cup boiled potatoes mashed
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Salt to taste
  • 2 tbsp breadcrumbs

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Soak soya chunks in hot water, then squeeze out excess moisture thoroughly.
  2. Chop or pulse chunks into smaller pieces for better texture.
  3. Mix with mashed potatoes, onion, garlic, spices, and breadcrumbs until combined.
  4. Shape mixture into kebabs, pressing firmly so they hold together.
  5. Cook on a pan or bake until golden and slightly crisp on the outside.
  6. Serve hot with chutney or in wraps for a complete meal.

Notes

Cook longer for crispier texture or less for softer kebabs. Freeze shaped kebabs before cooking for convenience. Handle gently while shaping to prevent crumbling. Add herbs or spices for variety. Store refrigerated up to three days and reheat evenly.