Triple Bean Vegetarian Cutlet or Patty Recipe
Triple Bean Cutlets or Patties are a delicious starter or snack option for vegetarian meals. It is packed with protein and nutrition and perfect for a evening snack. Serve it along with a yogurt dip or green chutney.
Triple Bean Cutlets or Patties are a delicious starter or snack option for vegetarian meals. Beans (all colours) are a fairly inexpensive and easy-to-incorporate source of protein, especially for vegetarians. They are versatile and can be easily added into many kinds of dishes and cuisines – from Indian curries, to Western salads, and even soups and pastas. These Triple-Bean Cutlets are packed with protein goodness of three kinds of beans and uses Indian style seasoning, along with a host of other vegetables to add more fibre and nutrients.
Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger.
Other recipes that you can try are:
- High Protein Zucchini & Corn Patty Recipe
- Healthy Aloo Mutter Pudine Tikkis Recipe
- Tofu and Chickpea Patty Recipe
20 M
60 M
80 M
6 Cutlets
Ingredients
- 1 cup Mixed Beans , (kabuli channa/white chickpeas, rajma/kidney beans, chawli/black-eyed peas), soaked overnight and boiled
- 1/2 cup Mixed vegetables , (carrots, beans, sweet corn), finely chopped and steamed
- 1 Potato (Aloo) , boiled
- 1/4 cup Whole Wheat Bread crumbs
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 2 cloves Garlic , grated
- 1 inch Ginger , grated
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Red Chilli powder
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 2 tablespoons Mint Leaves (Pudina) , chopped
- Salt and Pepper , to taste
- 4-5 tablespoons Oil , for shallow frying
How to make Triple Bean Vegetarian Cutlet or Patty Recipe
To begin making the Triple Bean Cutlet, we have to first prep all the components.
Steam the finely chopped carrots and beans, along with the fresh corn. You can either do this in a pressure cooker or a steamer. Put the steamed vegetables in a bowl and set aside to cool.
Boil the potato, peel it and set it aside to cool.
Pressure cook the soaked beans until completely soft. When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely. This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets.
In a big mixing bowl, add the vegetables, potato and beans. Use a potato masher to mix it all up together into a thick mixture.
Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers.
Next, season with garam masala, red chilli powder, salt and pepper. Sprinkle the bread crumbs all over and combine once again. The mixture should hold together like a dough now. Check the salt and spices and adjust to suit your taste.
Gently shape the cutlets to the desired size. Line them up on a tray or plate. Set the cutlets in the fridge to cool for at least an hour. This helps them to hold shape better.
When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet. Pan-fry the cutlets in batches till they are crisp on either side.
Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger.
