Vegan crispy coconut-bean cutlet

Vegan crispy coconut-bean cutlet

Based on 0 ratings

"When you are tired of everything and everyone, it is time to take care of yourself. Prepare amazing dinner, and have a good evening enjoying this dish."

Difficulty

Easy 👌
20
min.
Preparation
1
min.
Baking
30
min.
Resting

Ingredients

Servings2
200 g
canned white beans
100 g
spinach
50 g
tomatoes
½ tbsp
olive oil
¼ tsp
salt
tsp
chili
100 g
unsweetened shredded coconut
100 ml
almond milk
100 g
chickpea flour
  • Step 1/6

    • 100 g spinach
    • ½ tbsp olive oil
    • ¼ tsp salt
    • 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

    • 200 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

    • 50 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

    • 100 g unsweetened shredded coconut
    • 100 ml almond milk
    • 100 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

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