Vegetarian bean and vegetable cutlets with cabbage salad

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 634, total fat 36 G., saturated fats 8 G., proteins 17 G., carbohydrates 65 G., fiber 14 G., cholesterol 68 mg, sodium 933 mg, sugar 16 G.

Whether you're vegetarian or just looking for a delicious meatless dish, this recipe will become your favorite. Made with pinto beans, corn, and vegetables, these patties are rich in protein and healthy fiber. Each patty is dredged in cornmeal, which creates a deliciously crispy crust. Before frying, let the patties set thoroughly in the refrigerator. Don't skip this step, otherwise they will fall apart in the pan.

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:

Cutlets

3/4 cup frozen corn
1 tbsp + 2 tsp olive oil
1 red bell pepper, diced
1 medium shallot, finely chopped
2 tsp crushed chipotle peppers in adobo sauce
1 teaspoon ground coriander
1 tsp ground cumin
1 large clove of garlic, minced
1 can (425 g) pinto beans, rinsed
1 large egg
0.5 cup cheddar, cut into small cubes (about 60 g)
6 tablespoons corn flour

Cabbage salad

0.5 cup chopped fresh cilantro
2 tablespoons mayonnaise
Juice of 1 lime
1 small serrano pepper, seeded and finely chopped (optional)
2 cups store-bought coleslaw mix
1 ripe avocado, cut into 8-12 wedges, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

CutletsCook corn according to package directions; set aside.

Meanwhile, heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the bell pepper and shallot and season with salt. Cook, stirring, until the peppers are softened, about 4 minutes. Add the corn, chipotle, cilantro, cumin, and garlic and cook for another minute. Transfer to a large bowl and let cool for about 15 minutes.
Place the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and process until the mixture forms a chunky paste. Add the bean paste to the remaining vegetables along with the cheddar, 3 tablespoons of cornmeal, 1/2 teaspoon of salt, and freshly ground black pepper to taste. Mix until evenly distributed.

Form the vegetable mixture into 4 patties, each about 10 cm in diameter. Sprinkle the remaining 3 tablespoons of cornmeal onto a plate. Dredge the patties in the cornmeal, place them on a plate, and refrigerate until cool and firm, about 20 minutes.
Salad:

In a medium bowl, combine cilantro, mayonnaise, lime juice, serrano masala, if using, and salt to taste. Add the coleslaw mixture and toss to combine; refrigerate until ready to serve.
In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the patties and cook until golden brown, about 3 minutes. Flip and cook until golden brown on the other side and the cheese is melted, another 2-3 minutes.
To serve, place 2-3 avocado slices on each serving plate. Add the patties and top with a dollop of coleslaw.