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.
Step 6/6
Serve and enjoy with cauliflower puree
