Vegan crispy coconut-bean cutlet
- 100 g spinach
- ½ tbsp olive oil
- ¼ tsp salt
- ⅛ 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.
- 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.
- 50 g tomatoes
Add tomatoes into the bowl. Mix everything together. Firm 4 cutlets and place it in the fridge for 30 minutes.
- 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.
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.
Serve and enjoy with cauliflower puree