Vegetarian Cutlets Potato And Nut Really Food

VEGETARIAN PARMESAN CUTLETS

Steps:

• Pour hot water or vegetable broth over TSP.
• Cover with plastic wrap and allow liquid to absorb; about 5 minutes.
• Add spices.
• Stir well.
• Add eggs, mixing well.
• Stir in flour.
• Using a 1/4 cup measure, drop mixture onto a greased cookie sheet/ungreased silpat mat or parchment paper.
• Flatten to make a patty about 1/2 inch thick.
• Bake at 425 for 10 minutes.
• Cool slightly before breading.
• In a shallow dish, mix breading ingredients, except egg and milk.
• In a shallow bowl, mix egg and milk.
• Heat 1/4 cup oil into a large skillet while you bread the cutlets.
• Dip each cutlet into egg mixture, then coat in breading by laying one side of cutlet in the breading mix and pressing lightly so the breading adheres.
• Turn cutlet over and press to coat the other side with breading mix.
• Fry in hot skillet until golden brown.
• Place four cutlets in baking dish.
• Top each with your favorite marinara sauce, grated mozzarella and parmesan.
• Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown.
• These freeze well when wrapped individually in waxed paper.
• To thaw, place a cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds.
• For a crisp cutlet, thaw and then bake at 450 for 5 to 8 minutes.

VEGETARIAN CUTLETS ( POTATO AND NUT ....REALLY!!!)

Steps:

• Cook the onion in the oil until lightly coloured.
• Mix the potatoes with the egg yolks, nuts, yeast extract, salt and pepper.
• Add the onions.
• Place mixture onto a floured board, divide and shape into cutlets.
• Flour, egg and crumb the cutlets and fry in hot oil until golden brown.
• An asparagus sauce would be suitable to serve with this recipe.

CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS

Steps:

• To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
• Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
• Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
• While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
• Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
• Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.

NUT BURGERS (VEGETARIAN)

Steps:

• Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
• In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
• Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
• Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.