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Bean and zucchini cutlets Recipe

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This recipe for Bean and zucchini cutlets is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 x 14 oz / 2 x 400 g canned kidney beans
3 bigger onions
medium zucchini
3 tsp curry powder
salt to taste (1-2 tsp)
¾ cup / 100 g whole-wheat flour
oil for cooking
Directions:
Directions:
Drain and rinse the beans, put them into a bigger bowl and mash them with a fork or use your hands to do the job (I prefer the last option). Add finely diced onions and zucchini along with curry powder, salt and whole-wheat flour. Mix carefully with your hands or with a fork. Heat up the pan, pour a couple of tablespoons of oil on it, form medium cutlets with your hands and cook them in hot oil until crispy on both sides. Serve with potatoes and gravy, as a burger or just on a bread with a little bit of mild mustard.
Number Of Servings:
Number Of Servings:
20 cutlets
Preparation Time:
Preparation Time:
Preparation time: 35-40 minutes.

 

 

 

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