Preparation time: 30 minutes.
- 2 large carrots (about 2 cups grated carrots)
- 14 oz / 400 g canned beans (I used white beans) or chickpeas
- 1 onion
- 3/4 tsp dried rosemary
- 3/4 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1 tsp salt
- 1/2 cup / 80 g whole wheat flour or oat flour or GF flour
- oil for cooking (I use sunflower oil)
Wash the carrots (no need to peel) and grate them with a bigger grater. Add drained and rinsed beans, finely chopped onion and all the herbs and spices. Massage and pinch with your hands, until the beans are crushed and all the ingredients are mixed. Add the flour and massage a little bit more. Heat up some oil on a pan. Form nice round patties and cook on both sides until crispy. Serve on a sandwich, in a burger or with pasta, rice, mashed potatoes or buckwheat for example.
Some tips for making the perfect vegan cutlets:
- the oil on the pan has to be hot (and use plenty!) before you start cooking the patties
- the patty has to be fully cooked and crispy on one side before you start flipping it over
- use a thin pan spade or spatula to flip the patties over
- if the patties don't want to stick together, add more flour or breadcrumbs
- when the patties are cooked, don't stack them on each other, since they tend to get mushy that way
- a basic vegan patty recipe: a binder (canned beans, boiled legumes, some porridge or flax egg) + seasoning + vegetable chunks or grated vegetables + some flour or breadcrumbs
- Vegan patties are best when pan-fried, but you can also bake them in the oven. If you want, you can sprinkle them with a little bit of oil before baking.
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| Patty dough before frying |
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| Patties served with pasta and sunflower seed-orange sauce |