Is it possible to have vegan nutritious lunch full of vitamins and energy? Yes, it is. Today our recipe for baked cutlets made of beetroot and chickpea served on carrot and sweet potato puree. So delicious!
Ingredients (12 cutlets):
2 boiled beetroots
400g canned chickpea
2 tablespoons ground flaxseed + 5 tablespoons hot water
fresh parsley
1/2 chili pepper
1/2 leek
1/3 teaspoon dried garlic
1 tablespoon potato flour
salt
black pepper
Instructions:
Grate beetroots on the large holes of a box grater or using a food processor's grating attachment. Drain chickpea and blend it. In a small bowl, add the flaxseed meal and water. Stir to combine. Put beetroots and chickpea into a mixing bowl. Add flaxseed mixture and mix well. Chop fresh parsley and chili pepper. Slice the leek. Add parsley leaves, chili pepper and leek to the mixing bowl. Add 1 tablespoon of potato flour. Mix all the ingredients. Add salt, black pepper and garlic.
Shape small to medium sized round cutlets out of the cutlet mixture. Leave in the fridge for about 30 min. Preheat the oven to 200 degrees C. Bake the cutlets for about 40 minutes. Serve with puree (e.g. carrot and sweet potato puree) and favorite salad.
Etykiety: beetroot, chickpea, cutlets, english, gluten free, main course, recipes
