Bean Cutlets

Dried beans and lentils. I have used them in sundal and some konkani food. I've eaten it in some kinds of koottus. I have also made chhole and rajma. But beyond these, I almost always got stuck with these. I bought myself a huge frying pan last month and so I can finally shallow fry. I inaugurated the pan with these mixed bean cutlets. I used a mixture of pigeon peas, yellow peas, chickpeas, field beans, black eyed beans, and soya beans.

1 cup Mixed Beans, soaked overnight and cooked

2 slices Bread

2 Onions, chopped

2 tsp Chilli Paste

1 tsp Ginger Paste

1 tsp Garlic Paste

Salt to Taste

1 tbsp Oil

¼ cup Bread Crumbs

Oil for frying

Heat the tablespoon of oil. Add the onions and fry for about 3-4 minutes. Add the chilli, ginger and garlic pastes and fry again for about 2-3 minutes. Add the mixed beans and the bread. Season with salt and mash the mixture.

Allow the mixture to cool. Place the bread crumbs on a plate. Make small balls of the bean mixture and flatten them. Roll them in the bread crumbs until they are evenly covered. Shallow fry in a hot pan using a little oil as necessary. Turn them over when they turn brown and cook evenly on both sides.

We ate them with some green chutney and also made a couple of bean burgers with the cutlets. This turned out to be one protein packed lunch!