Carrot and white bean veggie cutlets
Carrot and white bean veggie cutlets requires about 1 hour and 5 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 264 calories, 16g of protein, and 10g of fat per serving. For $1.1 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Amuse Your Bouche requires egg, bread, fresh coriander, and spring onions. 360 people were impressed by this recipe. Plenty of people really liked this main course. Overall, this recipe earns a great spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: White Bean Veggie Burgers, White Bean and Veggie Bruschetta, and Sweet Potato White Bean Veggie Burgers.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
Black pepper
50g bread (2 small slices)
400g tin cannellini beans, drained (240g when drained)
1 medium carrot ( - 150g), grated
100g cheddar cheese, grated
1 egg
3tbsp fresh coriander, chopped
Salt
3 spring onions, chopped
Equipment:
baking sheet
oven
food processor
baking pan
Cooking instruction summary:
Heat the oven to 190C (Gas Mark 5 / 375F), and line a baking sheet with parchment.Put the bread in a food processor, and blitz until you get breadcrumbs. Coarsely mash the cannellini beans (don't mash them completely - you want some chunks or even whole beans left), and combine the breadcrumbs and beans with the remaining ingredients. Mix well and season generously.Divide the mixture into four, and shape each section into a thick cutlet. Place on the lined baking tray, and bake for between 45 minutes and 1 hour, until the cutlets are firm and crispy.
Step by step:
1. Heat the oven to 190C (Gas Mark 5 / 375F), and line a baking sheet with parchment.
2. Put the bread in a food processor, and blitz until you get breadcrumbs. Coarsely mash the cannellini beans (don't mash them completely - you want some chunks or even whole beans left), and combine the breadcrumbs and beans with the remaining ingredients.
3. Mix well and season generously.Divide the mixture into four, and shape each section into a thick cutlet.
4. Place on the lined baking tray, and bake for between 45 minutes and 1 hour, until the cutlets are firm and crispy.
Nutrition Information:
covered percent of daily need
