Nut Cutlets – Vegan & Wholefood

Most plant foods in their simple unprocessed (or minimally processed) states are much cheaper than animal foods.

Nuts however do tend to be a bit more expensive than grains and pulses but can still be sourced pretty inexpensively if you look in the ‘snack’ section of supermarkets. Seek out supermarket own brand peanuts and cashews in particular.

These nut cutlets are made using supermarket ‘basics’ snacking peanuts. I got mine from ASDA for under 50p here: ASDA Smartprice Salted Peanuts. Rinse and dry them before use if you don’t want the added salt.

I like to add some curry powder for flavour, but feel free to use any herbs or spices you prefer.

Serve on a bed of salad greens alongside a baked potato or potato wedges.

Nut Cutlets

Ingredients

  • 1 Cup peanuts
  • 2 Cups cooked short grain rice (about half a cup uncooked)
  • 1 tbsp curry powder (I use hot)
  • 1 large onion, finely chopped
  • 2 – 3 cloves garlic, finely chopped
  • 2 large carrots, grated
  • Vegetable oil (I use rapeseed)
  • Brown rice flour for coating (or wholemeal)

Method

  1. Heat 1/2 tbsp oil in a large non-stick pan and add the carrot, onion and garlic. Saute for a few minutes then add the curry powder and saute for a further minute or two. Take off the heat and set aside to cool.
  2. Put the nuts in a food processor and process them until they are chopped to the consistency of rough breadcrumbs. Tip into a bowl
  3. Process the cooked rice until it begins to get sticky. Tip into the bowl with the nuts.
  4. Once the curried carrot mixture is cooled, add to the bowl and mix everything together well.
  5. Work the mixture with your hands and form into a dough.
  6. Divide the mixture into six equal sized balls and with floured hands, shape these into patties.
  7. Pan fry for a couple of minutes per side. Serve.
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