Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Carrot-Chickpea Schnitzel
I was actually inspired to make this because they have a very similar item at our supermarket and I kind of fell in love with it. Who doesn’t like a good cutlet? Especially one that has a nice crispy outside and a soft, spiced inside. This is pretty easy to make and you and freeze these cutlets before coating for a pretty quick future meal. I almost always have chickpeas and carrots on hand which makes this a good candidate for a pantry meal. You can make this vegan by coating it with a mixture of cornflour and flour + water or you can simply use egg and flour for the coating and it will be vegetarian. Both are great!
Carrot-Chickpea Schnitzel
AuthorMabCategoryDifficultyBeginner
Yields6 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
Chickpea-Carrot Patty
380gchickpeas, cooked
2medium carrots, finely shredded
100gbreadcrumbs
2tbspsoy sauce
2cloves garlic, minced
1tspsmoked paprika
½tspeach: dill, oregano, vegetable bullion, salt, pepper, and cumin
Breading
1egg (or egg subtitute)
100gflour
150gpanko
Directions
1
In a medium sized bowl, put the chickpeas and mash them until they turn into a semi-fine paste.
2
To the chickpeas add the rest of the patty ingredients and mix well with your hands until they start to form a thick ball that holds to itself, add more flour if the mixture is too wet or does not adhere to itself.
3
Divide the dough into 4-6 patties of your desired size on to a sheet of parchment paper, making sure they are evenly thick. Chill in the freezer for 15 minutes to make them easier to handle or until the ready to cook.
4
Crumb Coat the Patties: making a flour-egg mixture (or flour-egg substitute) mixture in a bowl by mixing together flour, egg, and water until a thick paste form. Coat each patty with the mixture then dip into a bowl of panko crumbs to coat completely.
5
Fry the patties: In a medium sized frying pan heat a few cms of oil in the pan until the oil begins to shimmer then fry the patties for about 3-5 on each side until golden brown.
½tspeach: dill, oregano, vegetable bullion, salt, pepper, and cumin
Breading
1egg (or egg subtitute)
100gflour
150gpanko
Directions
Directions
1
In a medium sized bowl, put the chickpeas and mash them until they turn into a semi-fine paste.
2
To the chickpeas add the rest of the patty ingredients and mix well with your hands until they start to form a thick ball that holds to itself, add more flour if the mixture is too wet or does not adhere to itself.
3
Divide the dough into 4-6 patties of your desired size on to a sheet of parchment paper, making sure they are evenly thick. Chill in the freezer for 15 minutes to make them easier to handle or until the ready to cook.
4
Crumb Coat the Patties: making a flour-egg mixture (or flour-egg substitute) mixture in a bowl by mixing together flour, egg, and water until a thick paste form. Coat each patty with the mixture then dip into a bowl of panko crumbs to coat completely.
5
Fry the patties: In a medium sized frying pan heat a few cms of oil in the pan until the oil begins to shimmer then fry the patties for about 3-5 on each side until golden brown.
