Vegan crispy coconut-bean cutlet

Step 1/6

• 200 g spinach
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp chili

Rinse and drain the spinach. Cut it. Heat the oil, add a pinch of salt, 1/4 tsp of chili, and spinach. stir for 4-5 minutes till the color becomes bright green.

Step 2/6

• 400 g canned white beans

Put the beans and spinach in the food processor or blender, and process them. Then place it in the bowl.

Step 3/6

• 100 g tomatoes

Add tomatoes into the bowl. Mix everything together. Firm 4 cutlets and place it in the fridge for 30 minutes.

Step 4/6

• 200 g unsweetened shredded coconut
• 200 ml almond milk
• 200 g chickpea flour

Put each of the cutlets into the chickpea flour, then- into the milk, and after - into the shredded coconut.

Step 5/6

Hit the skillet and cover the bottom with the oil. Add the cutlets, and cook for about 5 minutes, then flip and cook for another 5 minutes.