Vegan crispy coconut-bean cutlet

Too few ratings

Difficulty

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

Ingredients

Servings:-4+
400 g canned white beans
200 g spinach
100 g tomatoes
1 tbsp olive oil
½ tsp salt
¼ tsp chili
200 g unsweetened shredded coconut
200 ml almond milk
200 g chickpea flour
  • 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