Sep 12, 2013

Bean and zucchini cutlets (GF + video)


These delicious cutlets have been very popular in my catering this Fall. I created this recipe in the Summer, when me and my boyfriend were finishing the building of our log cabin. Suddenly we got really hungry and I happened to find a piece of zucchini and canned beans from our kitchen corner. And so the recipe was born. I must say these are the best vegan cutlets I have eaten so far. They are chunky, crispy and juicy and they kinda remind me the classic cutlets my grandma used to make. Since many nice folks have been interested in this recipe, I finally wrote it down and I am really happy to share it with you, since these cutlets are super tasty, cheap and very easy to make.

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:

51 comments:

  1. […] 46. Bean and zucchini cutlets – chunky patties simply based around canned beans and zucchini. […]

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  2. what's the red sauce in the last picture? Looks good :) Would these burgers work with tahini sauce?

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  3. Hi! This recipe looks awesome, but is there anything I could substitute for the veggie stock powder? I can't find that in local stores.

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  4. The red sauce is just vegan mayo and ketchup mixed together. Tahini would be really delicious!

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  5. Regular salt and maybe just some curry powder would do the trick also.

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  6. Looks delish! What is the side vege in the picture?

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  7. Thanks! I bet you mean the potatoes?

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  8. […] Bean and zucchini cutlets: these are my most favorite vegan cutlets. So ridiculously simple and […]

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  9. I rarely (never) comment on blog recipes I use, but I made these cutlets today and they are, seriously, one of the best burgers I've ever eaten. And I'm not even vegan. Thank you for the great recipes!

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  10. Wow, thank you SO much for the good words, Heidi! It means a lot. And I'm a fan of these cutlets too! :)

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  11. […] and picked this recipe because they were originally Bean and Zucchini Cutlets which I got from Vegan Sandra, but I couldn’t find zucchini at the store so I figured I’ll use beets instead. After […]

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  12. Could I make these with brown rice flour? or almond flour you think??

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  13. Stephanie, I think almond flour wouldn't be a very good binder. But maybe rice flour will work!

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  14. […] I came across a variation of this recipe on Pinterest. (http://vegansandra.com/2013/09/12/bean-and-zucchini-cutlets/) […]

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  15. This looks flippin' amazing! Totally my kind of burger. Do you think it would work just as good with black beans? Also with the veggie stock powder, could I use some vegan bouillon paste instead or would that be too strong of a taste? I am just trying to figure out what I could substitute it with. :)

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  16. Can these be baked? I don't use oil because it's very unhealthy.

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  17. Thanks a lot, Jana! Black beans and bouillon paste will work too very well. Or just use some salt and curry powder instead of stock powder.

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  18. I'm afraid these cutlets will fall apart if you bake them. I'm guessing these cutlets will be better baked in the oven: http://vegansandra.com/2013/04/23/simple-and-tasty-veggie-burger-with-pea-patties/

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  19. what an amazing concept! made a slightly different version tonight, it was delish. thanks so much!

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  20. Have you attempted freezing these? And if so, what's the best way to go about defrosting?

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  21. Actually, I haven't. Maybe an oven would work for defrosting them?

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  22. I rarely take the time to come back to the recipe and actually say something but this was amazing. Truly, it was the best veggie burger I've ever had. I used 2 zucchinis instead of one, well because I had one extra and the texture was perfect.

    Love it, thanks a lot!!!

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  23. That is so awesome, Catherine! Thank you so much for the good words!

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  24. So gorgeous!!! Definitely on my to-try list!

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  25. I made these last night, followed the recipe but used white flour instead of whole wheat, they were yummy, but completely falling apart and didn't look nice and brown like the pictures. I'd love it if I could get them to stay together! Any suggestions? Did you cook them on low or medium? How much oil per burger?

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  26. I'm guessing adding more oil and high heat will definitely help. And let one burger to be completely crispy on one side until you flip it over. And a thin spatula for flipping would be perfect! And if that doesn't help, adding more flour usually does the trick.

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  27. Hello Sandra, I made these tonight for our oldest daughter who wants to try vegan. I made 7 large patty burger sizes, added a shredded carrot, S&P and some garlic. They smelled GREAT cooking, if I used a gluten free flour I would've eaten them too! I cooked them until browned (maybe 6 mins/side) then kept them warm in the oven while I made our burgers. I'll share photos on my instagram @mommyimhungry. Thank you, gorgeous photo you have too!

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    1. That is so great, thanks for commenting! I checked out your instagram and the cutlets looked DELISH!

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  28. Thank you thank you thank you for this recipe. I am slowly weaning myself off meat bc I am finding it sets off my appetite whereby I am HUNGRY even after I eat, so I am lkg for alternatives that won't send me into shock! Fabulous!

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  29. Yay, I am so happy you like the recipe!! :)

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  30. Hi Sandra, these are on the menu for tonight. Could you give some more specific guidance on the amount of onion?

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    1. The onion amount is actually not super important. I guess 1/2-1 cup of thinly sliced onions will be perfect.

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    2. Thanks for your reply. Looking forward to trying these.

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  31. These were delicious. I substituted in quinoa flour, and they held together fine (you might just have to use a bit more). Thanks for the recipe!

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    1. I am so happy you liked the recipe! And quinoa flour is a great idea.

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  32. I made these today...I used black beans (ran out of kidney) added some cayenne, garlic & parsley...WOW...they were AMAZING!!! Had it in a wrap with some lettuce, tomato and a combo of mayo & sriracha sauce...will make these again for sure!!! Thanks for a fantabulous recipe :)

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    1. OMG! Your description sounds amazing!! Thanks so much for trying the recipe out. I am so glad you liked it!

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  33. WOW... Thank you SO MUCH, Ms. Sandra, for sharing this AMAZING recipe. This dish, hands down, is one of the BEST dishes I've ever prepared and eaten! There's a very distinct, yet DELICIOUS taste to these bean and zucchini cutlets. The only thing I did differently was combine the ingredients into a food processor before molding and cooking; I also used less cooking oil for health concerns. THANK YOU FOR SHARING!!!

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  34. Yay, Tracy, thanks SO much! I'm so glad you liked it so much. I love these cutlets too and make them really often.

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  35. Absolutely! Just leave the curry powder out or replace it with your favorite spices and herbs.

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  36. Carol-Ann KjartansonMarch 9, 2015 at 1:36 PM

    Fantastic - officially my favorite veggie burger! The flavor was fantastic, and burger held together perfectly - turned out exactly like your pictures - magnificent! Served with a bit of mango chutney on the side - was perfection on a plate!

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  37. I am so thrilled and happy to read that, Carol-Ann! Thank you so much for trying out the recipe and leaving feedback!

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  38. Can you tell me what the sauce is?

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  39. This is just vegan mayo mixed with ketchup, dried oregano and ground black pepper. So simple but works really fine.

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  40. These are so delicious! I have been enjoying eating them over the rice and bean pilaf.

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  41. Ah, that sounds so good! I am glad you like them, I make them very often too!

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