What’s in season? Pepper! Let’s provide ourselves with some vitamin C. Here’s the recipe for roasted pepper cutlets with barley groats and chickpea. Well balanced plant based and nutritious meal in one.
Ingredients:
50 g barley groats
about 240 g canned (cooked) chickpea
2 large red peppers
salt
black pepper
2 tbsp fresh basil
2 cloves garlic
2 tsp powdered onion
1/3 tsp smoked pepper
1 tsp sweet pepper
1/2 fresh chili pepper
2 tbsp ground flaxseed meal
1 tbsp nutritional yeast
2 tbsp potato flour
6 tbsp panko breadcrumbs (or traditional breadcrumbs)
additionally:
panko breadcrumbs/ traditional breadcrumbs to coat each cutlet or a mix of ground flaxseed meal, crushed corn flakes and nutritional yeast
Salad:
1/3 red bell pepper
1/3 green bell pepper
1/3 yellow bell pepper
1/3 orange bell pepper
1 red onion
4 tbsp olive oil
1 tsp rice vinegar
1 tbsp agave syrup
salt
black pepper
Instructions:
Preheat the oven to 200 degrees C. Cut each pepper into half and remove the seeds. Sprinkle with some olive oil. Bake in preheated oven for about 30 minutes.
Rinse the barley and put it to the boiling, salted water. Cook for about 15 minutes.
When the peppers are roasted, cool them and peel.
Blend chickpea, add peeled peppers and basil. Blend well. Add barley groats, flaxseed meal and spices. Mix well. Add flour and panko breadcrumbs. Mix well. Shape small to medium sized round cutlets out of the cutlet mixture. Coat each cutlet in panko breadcrumbs or a mix with flaxseed meal. Store the cutlets in the fridge for at least 30 minutes before frying.
Prepare the salad. Cut the bell peppers into thin slices. Peel and cut the onion into thin slices. Combine all the ingredients for the dressing. Put the peppers and onion on a plate. Pour the dressing over the salad. Cool the salad in the fridge for at least 30 min. before serving.
Fry the cutlets in the vegetable oil, until golden brown on both sides. Serve with pepper salad and/or baked potatoes. Enjoy!
Etykiety: barley, chickpea, cutlets, english, main course, pepper, recipes
