Crispy Vegetarian Cutlets: A Savory Delight
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried Black-Eyed Beans (Fagioli dall’occhio secchi) | 125g |
| Potatoes (Patate) | 140g |
| Parmigiano Reggiano DOP | 50g |
| Breadcrumbs (Pangrattato) | 15g |
| Fine Salt (Sale fino) | To taste |
| Ground Black Pepper (Pepe nero) | A pinch |
| Additional Breadcrumbs (Pangrattato) | 80g |
| Eggs (Uova) | 2 |
| Peanut Oil (Olio di semi di arachide) | 500g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~15g |
| Carbohydrates | ~45g |
| Fat | ~15g |
| Fiber | ~7g |
Preparation Instructions:
Step 1: Preparing the Beans
To start off, the night before preparing your cutlets, soak the dried black-eyed beans in plenty of cold water. After letting them soak for at least 12 hours, rinse them thoroughly and transfer to a pot filled with fresh, unsalted cold water.
Step 2: Boiling the Potatoes
While the beans cook, bring a pot of cold water to a boil and add the whole, well-washed potatoes. Let them cook for approximately 25-30 minutes after the water reaches a boil. To check their doneness, prick the potatoes with a fork—they should be soft. Drain the potatoes and let them cool just enough to handle. Once they’re cool enough, mash them using a potato masher and set the puree aside in a large bowl.
Step 3: Blending the Beans
Once the beans are soft, drain them and transfer them to a blender or food processor. Blend until smooth, creating a bean paste. Then, transfer this paste to a mixing bowl.
Step 4: Mixing the Ingredients
Add the mashed potatoes, grated Parmigiano Reggiano, and the 15g of breadcrumbs to the bean paste. Season with salt and pepper. Mix everything together until you get a firm, non-sticky dough. You should be able to shape it into patties without it falling apart.
Step 5: Preparing the Bread Crumb Coating
Now, prepare your breading station: in one shallow bowl, beat the eggs, and in another, spread out the remaining 80g of breadcrumbs. Using a spoon, scoop out around 150g of the mixture to form a patty. Be gentle—since these are vegetarian cutlets, they’re more delicate than meat-based ones and can easily fall apart if handled too roughly.
Step 6: Breading the Cutlets
Dip each patty first into the beaten eggs, ensuring it is coated on both sides. Then, dredge it in breadcrumbs. Repeat this process, dipping the patty back in the egg and then in the breadcrumbs again for an extra crispy coating.
Step 7: Frying the Cutlets
Heat the peanut oil in a large, shallow frying pan over medium-high heat. Gently place the breaded patties into the hot oil using a spatula. Fry until the cutlets are golden brown on one side, then flip them carefully using two spatulas to ensure even frying on both sides. This should take about 4-5 minutes per side.
Step 8: Draining and Serving
Once golden and crispy, remove the cutlets from the pan and let them drain on paper towels to remove excess oil. Continue frying the remaining cutlets. Serve them hot with a wedge of lemon on the side, just as tradition dictates.
These vegetarian cutlets are wonderfully crispy on the outside and soft on the inside, offering a satisfying, hearty meal perfect for any occasion. Enjoy!
