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.
Serves 4 peopleCategories: 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
-
Puree the cooked cauliflower, potato, and carrots with the beans in food processor with the salt, the pepper, and the parsley.
-
Shape about 1/2 cup vegetable mixture into ball. Flatten into oval cutlet about 1/2 inch thick. Set on baking sheet.
-
Repeat with remaining mixture. Coat evenly with bread crumbs. Refrigerate for 30 minutes.
-
Heat oil in large skillet over medium heat. Fry cutlets in batches until brown, about 2 minutes per side, adding more oil as necessary.
-
Drain cutlets on paper towels and serve.