Since I get frequently asked by how to cook proper vegan patties and cutlets, you will find a small memo in the end of the recipe. Happy cooking!
Preparation time: 30 minutes.
- 2 large carrots (about 2 cups grated carrots)
- 14 oz / 400 g canned beans (I used white beans)
- 1 onion
- 3/4 tsp dried rosemary
- 3/4 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1 tsp salt
- 1/2 cup / 80 g whole wheat flour or oat flour
- oil for frying (I use sunflower oil)
Wash the carrots (no need to peel) and grate them with a bigger grater. Add drained and rinsed beans, finely chopped onion and all the herbs and spices. Massage and pinch with your hands, until the beans are crushed and all the ingredients are mixed. Add the flour and massage a little bit more. Heat up some oil on a pan. Form the cutlets and cook on both sides until crispy. Serve on a sandwich, in a burger or with pasta, rice, mashed potatoes or buckwheat for example.
Some tips for making the perfect vegan cutlets:
- the oil on the pan has to be properly hot (and use plenty!) before you start cooking the cutlets
- the cutlet has to be fully cooked and crispy on one side before you start flipping it over
- use a thin pan spade or spatula to flip the cutlets over
- if the cutlets don't want to stick together, add more flour or breadcrumbs
- when the cutlets are cooked, don't stack them on each other, since they tend to get mushy that way
- a basic vegan cutlet/patty recipe: a binder (canned beans, boiled legumes, some porridge or flax egg) + seasoning + vegetable chunks or grated vegetables + some flour or breadcrumbs
- I love my cutlets pan-fried, but you can also bake them in the oven. If you want, you can sprinkle them with a little bit of oil before baking.
|Cutlet dough before frying|
|Cutlets served with pasta and sunflower seed-orange sauce|