Crispy Red Bean & Oatmeal Protein Cutlets

Red Beans and Oats Cutlet Recipe

Delight your taste buds with these healthy and nutritious Red Beans and Oats Cutlets! This plant-based snack brings together protein-rich red kidney beans, heart-healthy oats, and flavorful spices in a crispy, golden cutlet that’s perfect with a side of green chutney and a hot cup of chai. Let’s dive into this simple recipe that’s both satisfying and easy to prepare.

Ingredients

Preparation and Cooking Time

Instructions

1. Prepare the Beans:

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   • Begin by rinsing and soaking the red kidney beans overnight or for at least 7-8 hours. This softens the beans and makes them easier to cook.

2. Prepare the Oats:

   • Grind the oats to a fine powder using a grinder or food processor. Set aside 2 tablespoons of this powder separately, as it will be used later to dust the cutlets before frying.

3. Cook the Soy Granules:

   • In a small pan, bring 1 cup of water to a boil. Add the soy granules to the boiling water. Allow it to boil for just a minute, after which the granules will puff up and soften.
   • Once they’re ready, turn off the heat and strain the soy granules using a colander. Set aside to cool.

4. Cook the Kidney Beans:

   • After soaking, drain the beans and add them to a pressure cooker along with 1 cup of fresh water and a pinch of salt.
   • Close the lid and cook on medium heat until you hear about 4-5 whistles.
   • After the whistles, reduce the heat to low and allow the beans to cook for an additional 15 minutes. Turn off the heat and let the pressure release naturally.
   • Once safe to open, strain the beans in a colander, reserving the cooking liquid for soups or other dishes if desired.

5. Prepare the Cutlet Mixture:

   • In a large mixing bowl, combine the boiled kidney beans, powdered oats (reserving 2 tablespoons), cooked soy granules, chopped onion, grated ginger, grated garlic, coriander leaves, salt, cumin powder, and red chili powder.
   • Use your fingers to mix the ingredients thoroughly, mashing the kidney beans as you go to create a cohesive mixture.

6. Shape the Cutlets:

   • Divide the mixture into equal portions. Grease your palms slightly and shape each portion into flat, round cutlets of approximately 1/2-inch thickness.
   • Place the shaped cutlets on a tray or plate, cover, and refrigerate for about 10 minutes. This helps firm up the cutlets for better frying.

7. Dust and Fry the Cutlets:

   • After 10 minutes, remove the cutlets from the refrigerator and dust each one with the reserved powdered oats for a crispy coating.
   • Heat a heavy-bottomed frying pan over medium heat and add a thin layer of sunflower oil for shallow frying.
   • Place the cutlets in the pan and drizzle a little oil over each cutlet.
   • Fry the cutlets until they turn golden brown on both sides. Use a slotted spoon to transfer the cutlets onto paper towels, allowing any excess oil to drain.

8. Serve and Enjoy:

   • Serve these Red Beans and Oats Cutlets hot, alongside a tangy green chutney and a warm cup of ginger cardamom chai for a delightful, heartwarming snack.

Nutritional Information (Per Serving)

These Red Beans and Oats Cutlets are a perfect snack to enjoy anytime, bringing a healthy dose of protein and fiber.