We will never be bored with plant based cutlets. When preparing them we have the chance to combine new flavors and new products. Here’s the combination of broccoli with plant based protein. It’s also perfect for people who have gluten intolerance symptoms but also love aromatic spices.
Ingredients (about 14 cutlets):
about 200 g broccoli
1 cup dried red lentil
a piece of chili pepper
dried garlic (or fresh)
3 tbsp ground flaxseed meal
chives
1 tsp red chubritsa (savory) seasoning
salt
black pepper
chickpea flour (gf)/ breadcrumbs to coat the cutlets
oil for frying
Instructions:
Cook red lentil and broccoli until soft. Then put lentil and broccoli to a large mixing bowl. Squash broccoli with a fork and mix. Add flaxseed meal, chopped chives and chili pepper. Season with salt and pepper. Add the rest of spices. Mix well.
Shape small to medium sized round cutlets out of the cutlet mixture. Coat each cutlet in chickpea flour or breadcrumbs.
Fry in vegetable oil or preheat the oven to 190 degrees C and bake for about 35-40 minutes.
Etykiety: cutlets, english, main course, recipes
