Lenten soy meat cutlets
6 servings
50 minutes
Soy meat patties are a wonderful dish perfect for those following a plant-based diet. Their history traces back to the search for alternatives to traditional meat as vegetarian and fasting dishes gained popularity in European cuisine. They have a tender texture, a slightly spicy flavor from turmeric and black pepper, and a pleasant crispy crust after frying. These patties pair well with light sides, fresh vegetables, and zesty sauces. They can be used as a main dish or as a filling for burgers. The simplicity of preparation makes them accessible for any cooking skill level, and their rich flavor will surely delight even those who do not fast.
1
Pour boiling water over the soy meat and let it soak for about 15-20 minutes until it becomes soft.
- Soy meat (textured soy protein): 300 g
2
Drain the water and load the meat into the meat grinder along with the peeled onion.
- Onion: 2 pieces
3
Salt the resulting minced meat and add spices. Sprinkle with flour until a sticky mass suitable for forming patties is obtained.
- Salt: 1 tablespoon
- Turmeric: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Wheat flour: 1 glass
4
We shape the patties and coat each one in flour or breadcrumbs.
- Wheat flour: 1 glass
5
Fry in a pan with heated oil.
- Vegetable oil: 100 ml
6
Place the ready patties on a paper towel to drain excess oil.
