Bean cutlets with nuts and seeds
4 servings
45 minutes
Bean patties with nuts and seeds are a delightful dish of Mexican cuisine that combines the rich flavor of beans, the crunch of nuts, and the spiciness of spices. They are a great alternative to meat patties, boasting a rich nutty-bean aroma and pleasant texture. The recipe's origins lie in the traditions of Mexican cuisine where legumes play an important role. These patties are perfect for those seeking a nutritious and balanced meal. They are wonderfully crispy on the outside and tender on the inside, with lime juice and spices adding a hint of zest. Serve them with avocado, cilantro or as burgers — it's a true gastronomic delight that combines heartiness and health!
1
Add flax seeds to a small bowl and pour in water. Set aside.
- Flax seeds (linseed): 1 tablespoon
2
Roast sesame and coarsely chopped almonds in a pan over medium heat, stirring constantly. Remove from heat as soon as they turn brown and more aromatic. Set aside to cool.
- Sesame seeds: 0.3 glass
- Almond: 65 g
3
In a blender, grind the oatmeal and sunflower seeds into fine crumbs.
- Rolled oats: 0.3 glass
- Sunflower seeds: 0.3 glass
4
Add roasted nuts, garlic (crushed), grated carrot to the blender and mix until smooth.
- Almond: 65 g
- Garlic: 2 cloves
- Carrot: 1 piece
5
Drain the water from the flax mixture and transfer the seeds to a blender, add the beans along with the other ingredients, and chop but not to a uniform mass. The bean pieces should be quite large. Season to taste.
- Flax seeds (linseed): 1 tablespoon
- Red kidney beans: 300 g
- Ground cumin: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Soy sauce: 3 tablespoons
- Lime juice: 1 tablespoon
- Raisins: 1 tablespoon
6
Transfer the obtained mass to a bowl, cover with plastic wrap, and place in the refrigerator for at least an hour, preferably 6-8 hours. The longer the mass sits in the fridge, the easier it will be to work with later.
7
Once the mixture is ready, preheat the oven to 190 degrees and lightly grease a baking tray with oil. Place the tray in the oven for 15 minutes. Remove the mixture from the fridge, divide it into equal parts and shape into patties. Place the patties on the hot tray, gently press each with a spatula, then drizzle with olive oil and bake for 8 minutes. After 8 minutes, carefully flip the patties, press again with a spatula and bake for another 8 minutes.
- Tahini: 1 tablespoon
- Soy sauce: 3 tablespoons
8
The cutlets will be ready when the crust looks crispy and brown on both sides. Let them cool slightly before serving.
9
Serve with avocado and cilantro, salad leaves, or as a hamburger with your favorite bun!
