Triple Bean Vegetarian Cutlet or Patty Recipe
These flavorful Triple Bean Vegetarian Cutlets are a delicious, healthy, and satisfying appetizer that can also serve as a hearty snack. A combination of mixed beans, vegetables, and spices, this recipe is perfect for vegetarians and anyone looking to enjoy a protein-packed, wholesome treat. The cutlets are crispy on the outside and soft on the inside, making them the ideal finger food for parties, gatherings, or as a light meal.
This recipe uses a variety of beans, including Kabuli channa (white chickpeas), combined with mixed vegetables like carrots, potatoes, and a blend of aromatic spices. The addition of fresh coriander and mint leaves adds a burst of freshness, while the whole wheat bread crumbs help to bind the mixture and give the cutlets a delightful crunch when fried.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mixed Beans (Kabuli Channa / White Chickpeas) | 1 cup |
| Mixed Vegetables (Carrots, Beans, Corn) | 1/2 cup |
| Potato (Aloo), boiled | 1 medium |
| Whole Wheat Bread Crumbs | 1/4 cup |
| Onion, finely chopped | 1 medium |
| Green Chillies, finely chopped | 2 |
| Garlic, grated | 2 cloves |
| Ginger, grated | 1-inch piece |
| Garam Masala Powder | 1 tsp |
| Red Chilli Powder | 1/2 tsp |
| Fresh Coriander Leaves, chopped | 2 tbsp |
| Fresh Mint Leaves, chopped | 2 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Sunflower Oil (for shallow frying) | 4-5 tbsp |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Servings: 6
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Instructions:
Step 1: Prepare the Vegetables and Beans
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Steam the Vegetables: Start by steaming the finely chopped carrots, beans, and fresh corn. You can use a steamer or a pressure cooker for this step. Once steamed, set the vegetables aside in a bowl and allow them to cool.
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Boil the Potato: Boil the potato until soft. Once done, peel the potato and set it aside to cool.
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Cook the Beans: Pressure cook the soaked mixed beans (Kabuli Channa and others) until they are soft and tender. Once cooked, transfer the beans to a colander to drain off any excess water. It’s crucial to make sure that the beans are dry to avoid the mixture becoming too wet when shaping the cutlets.
Step 2: Make the Cutlet Mixture
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Mash the Ingredients: In a large mixing bowl, combine the steamed vegetables, boiled potato, and cooked beans. Using a potato masher, mash everything together into a thick and chunky mixture.
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Add the Aromatics: To the mashed mixture, add the grated ginger, garlic, chopped onions, green chillies, fresh coriander, and mint leaves. Mix everything well using your hands, ensuring the spices and herbs are evenly distributed.
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Season the Mixture: Sprinkle in the garam masala powder, red chilli powder, salt, and pepper. Mix thoroughly and taste to adjust the seasoning as necessary.
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Add Bread Crumbs: Gradually add the whole wheat bread crumbs to the mixture, combining well. The breadcrumbs will help bind the mixture together and provide a crisp texture when frying.
Step 3: Shape the Cutlets
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Form the Cutlets: Once the mixture holds together like a dough, take small portions and shape them into round or oval cutlets. You can make the cutlets as large or small as you like, but bite-sized portions are perfect for appetizers.
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Refrigerate the Cutlets: Place the shaped cutlets on a tray or plate and refrigerate them for at least an hour. This helps them firm up and retain their shape while frying.
Step 4: Fry the Cutlets
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Heat the Oil: When you’re ready to fry the cutlets, heat 4-5 tablespoons of sunflower oil in a shallow frying pan or cast iron skillet over medium heat.
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Fry the Cutlets: Carefully add the cutlets to the hot oil in batches, making sure not to overcrowd the pan. Fry the cutlets until they are golden brown and crispy on both sides, about 3-4 minutes per side.
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Drain Excess Oil: Once the cutlets are fried to perfection, remove them from the oil and drain on paper towels to remove excess oil.
Step 5: Serve and Enjoy
- Serving Suggestions: Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers, perfect for dipping into your favorite chutneys or sauces like mint chutney, tamarind sauce, or even a simple yogurt dip. These cutlets also pair wonderfully with a Black Bean Burger or can be enjoyed as a standalone snack.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150-180 kcal |
| Protein | ~8-10 g |
| Carbohydrates | ~25-30 g |
| Fat | ~5-6 g |
| Fiber | ~5 g |
| Sodium | ~200-250 mg |
| Cholesterol | 0 mg |
Tips & Variations:
- Add Spices for Extra Flavor: For an added depth of flavor, you can experiment with other spices such as cumin, coriander powder, or ajwain (carom seeds).
- Use Other Beans: Feel free to mix and match different beans such as kidney beans, black beans, or lentils, depending on your preference.
- Make them Gluten-Free: If you are looking to make these cutlets gluten-free, simply substitute the whole wheat bread crumbs with gluten-free breadcrumbs or ground rice flour.
- Bake for a Healthier Option: For a lighter version, you can bake the cutlets in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.
These Triple Bean Vegetarian Cutlets are not only packed with nutrition but also bursting with flavors from fresh herbs and spices. Whether served as an appetizer or a snack, they are sure to be a hit at your next gathering. Enjoy this simple, healthy, and absolutely delicious recipe with your loved ones!
