Zucchini and White Bean Cutlets

Votes: 1

Time: 45 min.
Complexity: easily
Quantity: 12 cutlets

These lean cutlets are made with zucchini and cannellini bean purée. The grated zucchini needs time to drain, otherwise the cutlets will be difficult to shape and fall apart. Before frying, coat them in cornmeal. It will ensure a super-crispy crust, and everyone will love them. Serve them as a vegetarian main course, as an appetizer, or as a side dish, drizzled with lemon juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 zucchinis
1 carrot
3/4 cup canned cannellini beans, rinsed
2 tbsp chopped fresh parsley
1 tsp lemon zest + lemon wedges for serving
Cornmeal for dusting
0.5 cups vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, zucchini, carrot, cannellini beans, lemon zest, corn flour

Cooking the dish according to the recipe:

Grate the zucchini and carrots coarsely into a colander set over a bowl. Season with salt and let sit for 15 minutes.
Squeeze excess liquid from the vegetables. Place the beans in a medium bowl and mash with a fork. Add the zucchini mixture, parsley, lemon zest, a pinch of salt, and some freshly ground black pepper.

Form 12 patties, each 5 cm in diameter. Place cornmeal in a shallow dish and coat the patties in it.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the patties, a few at a time, adding up to 1/4 cup more oil as needed, until crispy on both sides, about 2 minutes per side.
Transfer to a paper towel-lined plate and season with salt. Serve with lemon wedges.

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