Vegetarian Classic Meat Cutlet
Delight in the savory charm of these Vegetarian Classic Meat Cutlets, a plant-based twist on the traditional favorite. Packed with protein-rich chickpeas, hearty potatoes, sweet carrots, and vibrant peas, these cutlets deliver a satisfying, meaty texture without the meat. Seasoned with garlic, onions, ground cumin, and fresh parsley, each bite is bursting with flavor. The bread crumb coating gives the cutlets a golden, crispy crust, while the quick pan-frying method ensures they’re ready in just 20 minutes of cooking time. Perfect as an appetizer, a main course with a side salad, or even in a sandwich, these vegetarian cutlets are versatile, easy to make, and guaranteed to impress. Whether you're a committed vegetarian or just looking to explore more plant-based options, this recipe is sure to become a classic in your kitchen.
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Recipe Information
Ingredients
- 1 cup chickpeas
- 1 unit large potato
- 1 unit carrot
- 0.5 cup frozen peas
- 1 unit onion
- 2 unit garlic cloves
- 1 cup bread crumbs
- 0.5 cup all-purpose flour
- 1 unit egg
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley
- 0.25 cup vegetable oil
Instructions
Rinse and drain the chickpeas. Use a blender or food processor to mash the chickpeas until they are coarsely ground.
Peel and boil the potato in salted water until soft, about 15 minutes. Drain and mash the potato.
Meanwhile, peel and grate the carrot. Finely chop the onion and garlic cloves.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the grated carrot and frozen peas to the skillet, and cook for another 3-4 minutes until softened. Remove from heat.
In a large mixing bowl, combine the mashed chickpeas, mashed potato, sautéed vegetables, salt, black pepper, cumin, and chopped parsley.
In a separate bowl, beat the egg. Add to the chickpea mixture and mix well to combine.
Shape the mixture into small patties, about 3 inches in diameter and 1/2 inch thick.
Place the flour and bread crumbs onto separate shallow plates. Lightly coat each patty first in flour, then in bread crumbs to create a crust.
Heat the remaining vegetable oil in a large skillet over medium-high heat. Add the patties in batches, and cook for 3-4 minutes on each side, until golden brown and crisp.
Transfer the cooked cutlets onto a paper towel-lined plate to drain any excess oil. Serve hot with your favorite condiment.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 35.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 36.3 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 499 mg | 38% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3325 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
