Nut Cutlets
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 393.4
- Total Fat: 26.4 g
- Cholesterol: 46.2 mg
- Sodium: 391.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 5.9 g
- Protein: 11.9 g
View full nutritional breakdown of Nut Cutlets calories by ingredient
Introduction
Use a olive oil instead of butter and leave out the egg for a vegan version. The egg is helpful if you're grilling; otherwise use some olive oil and pan fry them (frying oil not included in the nutritional chart) Use a olive oil instead of butter and leave out the egg for a vegan version. The egg is helpful if you're grilling; otherwise use some olive oil and pan fry them (frying oil not included in the nutritional chart)Number of Servings: 6
Ingredients
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1 medium-sized Onion, peeled and finely-chopped
1 oz/30gr Butte
8 oz/250gr Mixed Nuts - these can be cashews, peanuts, walnuts, almonds, etc (a variety makes the flavor more interesting)
4 oz/120gr fresh Wholemeal Bread, made into breadcrumbs, in liquidiser/processor see below
½ pint Vegetable Stock
2 teaspoons (10ml) Yeast extract
Herbs of your choice, for flavor (I use fresh basil, oregano and parsley--I throw them in with the bread and nuts in the food processor).
1 medium egg, lightly-beaten (optional)
A further 4 oz/120gr fresh breadcrumbs (wholemeal if possible) made in a food processor
Directions
1. Gently melt the butter in a saucepan and sweat the onions until they're transparent but not brown
2. Grind the nuts in a liquidiser/food processor, blend them in with the breadcrumbs.
3. Heat the stock and yeast extract to boiling point, add the herbs to this, then mix in in with the nut and breadcrumb mixture.
4. Allow to cool a little then taste for seasoning. You may not need much salt, this will depend on the saltiness of your stock, but pepper adds interest. If you wish to make the cutlets more manageable now is the time to mix in the egg.
5. Form the mixture into 6 burger-shaped patties, then lightly coat these in the 2nd batch of breadcrumbs.
6. Chill the cutlets in the fridge for a while (a minimum of 30 minutes) to firm up.
7.To cook: If frying, heat oil in a deep frying pan and fry the cutlets for 3 minutes on each side, or until they're golden. Alternatively they can be barbecued (use an egg for better consistency)
Number of Servings: 6
Recipe submitted by SparkPeople user LEPOUSE.
2. Grind the nuts in a liquidiser/food processor, blend them in with the breadcrumbs.
3. Heat the stock and yeast extract to boiling point, add the herbs to this, then mix in in with the nut and breadcrumb mixture.
4. Allow to cool a little then taste for seasoning. You may not need much salt, this will depend on the saltiness of your stock, but pepper adds interest. If you wish to make the cutlets more manageable now is the time to mix in the egg.
5. Form the mixture into 6 burger-shaped patties, then lightly coat these in the 2nd batch of breadcrumbs.
6. Chill the cutlets in the fridge for a while (a minimum of 30 minutes) to firm up.
7.To cook: If frying, heat oil in a deep frying pan and fry the cutlets for 3 minutes on each side, or until they're golden. Alternatively they can be barbecued (use an egg for better consistency)
Number of Servings: 6
Recipe submitted by SparkPeople user LEPOUSE.