White Bean and Veggie Cutlet

(from reachesha’s recipe box)

These versatile cutlets lend themselves to a variety of sauces, from a fruity chutney or spicy salsa, to a hot peanut sauce.

Source: http://robinrobertson.com/Tofu_Recipes.htm

Serves 4 people

Categories: Appetizer, Vegetarian

Ingredients

  • 1 cup cauliflower florets, steamed
  • 1 cup diced peeled potato, boiled
  • 1 cup sliced carrot, steamed
  • 2 cups cooked Great Northern beans
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons minced fresh parsley
  • 1 cup bread crumbs
  • 1/4 cup canola oil

Directions

  1. Puree the cooked cauliflower, potato, and carrots with the beans in food processor with the salt, the pepper, and the parsley.

  2. Shape about 1/2 cup vegetable mixture into ball. Flatten into oval cutlet about 1/2 inch thick. Set on baking sheet.

  3. Repeat with remaining mixture. Coat evenly with bread crumbs. Refrigerate for 30 minutes.

  4. Heat oil in large skillet over medium heat. Fry cutlets in batches until brown, about 2 minutes per side, adding more oil as necessary.

  5. Drain cutlets on paper towels and serve.

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