ContinentalStarterVegetarian

Triple Bean Vegetarian Cutlet or Patty Recipe

Name: Triple Bean Vegetarian Cutlet or Patty Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Continental
Ingredients: 1 cup mixed beans - (kabuli channa/white chickpeas; 1/2 cup mixed vegetables - (carrots; 1 potato (aloo) - boiled; 1/4 cup whole wheat bread crumbs; 1 onion - finely chopped; 2 green chillies - finely chopped; 2 cloves garlic - grated; 1 inch ginger - grated; 1 teaspoon garam masala powder; 1/2 teaspoon red chilli powder; 2 tablespoons coriander (dhania) leaves - chopped; 2 tablespoons mint leaves (pudina) - chopped; salt and pepper - to taste; 4 -5 tablespoons sunflower oil - for shallow frying

A vegetarian Continental recipe with mixed beans - (kabuli channa/white chickpeas, mixed vegetables - (carrots, potato (aloo) - boiled. Ready in 1h 20m, serves 6.

Curated byLucas Dubois🇫🇷

Calories

690kcal

Estimated Cost

₹350-500

Carbs69g

Protein26g

Fats35g

Servings Scaler

Instructions

22 steps

1
To begin making the Triple Bean Cutlet, we have to first prep all the components
2
Steam the finely chopped carrots and beans, along with the fresh corn
mixed beans - (kabuli channa/white chickpeas(1 cup)onion - finely chopped(1)green chillies - finely chopped(2)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2)
3
You can either do this in a pressure cooker or a steamer
4
Put the steamed vegetables in a bowl and set aside to cool
mixed vegetables - (carrots(1/2 cup)
5
Boil the potato, peel it and set it aside to cool
potato (aloo) - boiled(1)
6
Pressure cook the soaked beans until completely soft
mixed beans - (kabuli channa/white chickpeas(1 cup)
7
When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely
mixed beans - (kabuli channa/white chickpeas(1 cup)
8
This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets
mixed beans - (kabuli channa/white chickpeas(1 cup)
9
In a big mixing bowl, add the vegetables, potato and beans
mixed beans - (kabuli channa/white chickpeas(1 cup)mixed vegetables - (carrots(1/2 cup)potato (aloo) - boiled(1)
10
Use a potato masher to mix it all up together into a thick mixture
potato (aloo) - boiled(1)
11
Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers
onion - finely chopped(1)green chillies - finely chopped(2)cloves garlic - grated(2)inch ginger - grated(1)red chilli powder(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2)
12
Next, season with garam masala, red chilli powder, salt and pepper
garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)salt and pepper - to taste
13
Sprinkle the bread crumbs all over and combine once again
whole wheat bread crumbs(1/4 cup)
14
The mixture should hold together like a dough now
15
Check the salt and spices and adjust to suit your taste
salt and pepper - to taste
16
Gently shape the cutlets to the desired size
17
Line them up on a tray or plate
18
Set the cutlets in the fridge to cool for at least an hour
19
This helps them to hold shape better
20
When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet
-5 tablespoons sunflower oil - for shallow frying(4)
21
Pan-fry the cutlets in batches till they are crisp on either side
22
Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger

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Recipe Source: archanaskitchen.com

ContinentalStarterVegetarian

Triple Bean Vegetarian Cutlet or Patty Recipe

A vegetarian Continental recipe with mixed beans - (kabuli channa/white chickpeas, mixed vegetables - (carrots, potato (aloo) - boiled. Ready in 1h 20m, serves 6.

Curated byLucas Dubois🇫🇷

Cook Time1h 20m

Calories

690kcal

Est. Cost₹350-₹500

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

69g(40%)

Protein

26g(15%)

Fats

35g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

22 steps

1
To begin making the Triple Bean Cutlet, we have to first prep all the components
2
Steam the finely chopped carrots and beans, along with the fresh corn
mixed beans - (kabuli channa/white chickpeas(1 cup)onion - finely chopped(1)green chillies - finely chopped(2)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2)
3
You can either do this in a pressure cooker or a steamer
4
Put the steamed vegetables in a bowl and set aside to cool
mixed vegetables - (carrots(1/2 cup)
5
Boil the potato, peel it and set it aside to cool
potato (aloo) - boiled(1)
6
Pressure cook the soaked beans until completely soft
mixed beans - (kabuli channa/white chickpeas(1 cup)
7
When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely
mixed beans - (kabuli channa/white chickpeas(1 cup)
8
This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets
mixed beans - (kabuli channa/white chickpeas(1 cup)
9
In a big mixing bowl, add the vegetables, potato and beans
mixed beans - (kabuli channa/white chickpeas(1 cup)mixed vegetables - (carrots(1/2 cup)potato (aloo) - boiled(1)
10
Use a potato masher to mix it all up together into a thick mixture
potato (aloo) - boiled(1)
11
Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers
onion - finely chopped(1)green chillies - finely chopped(2)cloves garlic - grated(2)inch ginger - grated(1)red chilli powder(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2)
12
Next, season with garam masala, red chilli powder, salt and pepper
garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)salt and pepper - to taste
13
Sprinkle the bread crumbs all over and combine once again
whole wheat bread crumbs(1/4 cup)
14
The mixture should hold together like a dough now
15
Check the salt and spices and adjust to suit your taste
salt and pepper - to taste
16
Gently shape the cutlets to the desired size
17
Line them up on a tray or plate
18
Set the cutlets in the fridge to cool for at least an hour
19
This helps them to hold shape better
20
When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet
-5 tablespoons sunflower oil - for shallow frying(4)
21
Pan-fry the cutlets in batches till they are crisp on either side
22
Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger