Whether you’re vegan, vegetarian or just enjoy food, you have to try these crispy cannellini cutlets to realise how good they are. Baked in oven with just a drizzle of oil, even my 15 months old boy love them.
Positive: quick and easy: 10-15 minutes to prepare, 20 minutes in oven. You could also try with other dried pulse (chickpeas, lentils, other dry beans).
Negative: This is another one of my favourite experiment I can’t find anything wrong about.
Ingredients for about 5 cutlets:
- 240 g cooked cannellini (drained weight)
- 40 g gram flour (chickpea flour)
- 50 g grated cheese (cheddar or parmesan)
In your pantry:
- garlic powder (1 teaspoon)
- paprika (optional)
- salt, pepper
- evo oil
Preheat oven at 200 °C.
Rinse thoroughly cannellini beans under tap water and put them in a food processor with all the ingredients except the breadcrumbs and paprika until you obtain a very thick purée.
Cover a plate with breadcrumbs and stir in generously some paprika for a smokey flavour.
Take a large tablespoon of cannellini purée and press it again both hands to obtain a thin oval cutlet (about 0,5 cm). Then press each side of the cutlet on the plate with breadcrumbs until completely covered. Repeat process for each cutlet.
Place your cannellini cutlets on a baking tray covered with parchment paper. Drizzle some olive oil on top of them and bake in oven for about 20 minutes. To ensure your cutlets have a nice golden colour, turn on grill function during the last 5 minutes.
My advice: The secret of this recipe is in the seasoning. I love them with plenty of garlic inside and lots of paprika in the crust but you could try with your favourite herbs or spices too.
Serve with fresh lemon juice or ketchup/mayonnaise for bigger kids.