Apr 20, 2014

Crispy carrot patties + some tips


Usually the best meals out there are cheap and made with ingredients found at home. The same story is with these delicious carrot cutlets. I had a can of beans, a couple of carrots and some flour. Add some seasoning and you have a pile of these crispy cutlets! And of course you can always change the herbs and spices in this recipe to meet your taste.
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!
13 - 15 medium cutlets

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


15 comments:

  1. This looks like an amazingly yummy dish and I want to have it for lunch. I have everything except white beans all I have on hand are red beans. Do you think they would work just as well?

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    Replies
    1. Thank you for the good words! And yes, red beans will definitely work too in this recipe. Have a happy Sunday :)

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  2. Mm, these look lovely! Should definitely have a go at making cutlets myself - store-bought ones always seem to be comprised more of breadcrumbs than anything else XD

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    Replies
    1. Thanks so much! And yes, nothing can compare to homemade cutlets. And they are so easy and cheap too!

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  3. Looks tasty. I need to make this! Carrots are always delicious. :] // Carmen ☼

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    Replies
    1. Thanks, Carmen! And carrots truly are so good :)

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  4. Made these with beets (no carrots in my fridge) and they were great!

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  5. We made these a few weeks ago. Our son who is 6 asked for seconds! They will be a constant on our menu! Thanks for all the great ideas you have!!!!

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  6. I've only been vegan for a month and I've been looking for a cheap and easy dish. This fits the bill. I'm gonna make some sunflower sour cream to go with it.

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  7. I'm so glad, Lisa! I hope you'll like them :)

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  8. i've already made these a few times and we love them! making them tonight, but i'm going to try baking them

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  9. I'm so glad to hear that, Jenessa! I have tried to bake them, but they tend to get dry that way. But if you serve them with a sauce, they might be pretty good baked.

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