about 20 medium cutlets
Preparation time: 35-40 minutes.
- 2 x 14 oz / 2 x 400 g canned kidney beans
- 3 bigger onions
- medium zucchini (about 14 oz / 400 g)
- 3 tsp curry powder
- salt to taste (1-2 tsp)
- ¾ cup / 120 g whole-wheat flour or oat flour
- oil for cooking
Drain and rinse the beans, put them into a bigger bowl and mash them with a fork or use your hands to do the job (I prefer the last option). Add finely diced onions and cubed zucchini along with curry powder, salt and whole-wheat flour. Mix carefully with your hands or with a fork. Heat up the pan, pour a couple of tablespoons of oil on it, form medium cutlets with your hands and cook them in hot oil until crispy on both sides. If the cutlet dough doesn't want to stick together, add more flour. Serve with potatoes and gravy, as a burger or just on a bread with a little bit of mild mustard.
Here's the video recipe: