Cutlets not cutlets: no meat and only legumes, here’s the recipe Italian Cuisine

Ready in less than half an hour, these non-cutlet cutlets are delicious and are also good for your health: their secret is in the legumes

We’re making cutlets tonight, but they’re vegan. How do we do it? Simple, because we only use legumes for the base and not even a gram of meat.

In this case some are enough chickpeas plus a little of their flour, but alternatively we can use only one or only the other. However, the appearance is very similar to that of a normal breaded steak and at least apparently no one will notice. At the first bite, it will be a nice surprise.

Cutlets not cutlets, this base is super

With the basis of these cutlets not cutlets we can also prepare chickpea burgers, adding aromatic herbs instead of breadcrumbs. Or meatballs, always with a few more herbs.

Ingredients:
250 g of already boiled chickpeas
50 g of chickpea flour
8 tablespoons of extra virgin olive oil
1/2 teaspoon turmeric powder
1 level teaspoon of sweet paprika
1 pinch of salt
breadcrumbs to taste
additional evo oil to taste

Preparation

If we have chosen i dried chickpeas, remember to soak them at least 12 hours before and then rinse them well before cooking. They need at least 20 minutes in a pot filled with lightly salted water before draining. If, on the other hand, we use pre-cooked chickpeas, this phase can be skipped and go on to the next one.

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In any case, when they are ready, we pour the chickpeas in a robot cooking together with chickpea flour, turmeric powder and paprika. Add 6 tablespoons of extra virgin olive oil, activate the machine and continue until we obtain a smooth, lump-free puree.

At that point we pour the base of ours cutlets not cutlets in a bowl and add a little breadcrumbs at a time. We need it to compact them, so there’s no real weight, depending on how sticky the compound is. We mix well and when we see that it is compact enough we can stop.
We take a dripping pan, cover the base with anoint it with the oil that is left over. Then after we moisten our hands with a drop of water we form our cutlets, as big as we like, round, oval, elliptical.

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Pass them again in the breadcrumbs, like a normal meat cutlet, and then place everything on the base of the pan. Grease them with a drizzle of oil and bake at 190° for about 15 minutes or until golden brown. When they are ready, turn them out and serve them with a mixed salad.
Alternatively, they can also be prepared in a pan, again with a drizzle of oil on the base, like normal cutlets.

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