CARROT AND WHITE BEAN VEGGIE CUTLETS
Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!
Provided by Becca Heyes
Categories Main meals
Time 55m
Number Of Ingredients 9
Steps:
- Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
- Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
- Add the egg and a good pinch of salt and pepper, and blitz again to combine.
- Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
- Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.
Nutrition Facts : ServingSize 1 cutlet, Calories 196 kcal, Carbohydrate 14.4 g, Protein 10.1 g, Fat 10.7 g, SaturatedFat 5.4 g, Cholesterol 52 mg, Sodium 359 mg, Fiber 4 g, Sugar 2.1 g
CARROT CUTLETS
A good meatless dish. I got this from an old recipe pamphlet from I'm guessing the 1950's or 1960's. The cover is missing.
Provided by CoffeeMom
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix rice and carrots, then add the egg and the milk. Add onion and parsley.
- Form into cakes and roll in the bread crumbs.
- Use the oil to grease a baking dish and bake at 425º, turning once, for 15-20 minutes. Or put the oil in a frying pan and fry them until lightly browned on both sides.
Nutrition Facts : Calories 372.9, Fat 20.3, SaturatedFat 3.1, Cholesterol 53.4, Sodium 188.2, Carbohydrate 40.7, Fiber 3.5, Sugar 2.7, Protein 7
VEGETABLE CUTLETS
These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.
Provided by DHANO923
Categories Appetizers and Snacks Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
- Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
- Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.
Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g
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