Spicy Hemp Seed Cutlets
12 servings
40 minutes
Spicy hemp seed patties are a true find for lovers of zesty Italian cuisine. This dish combines the rich aroma of spices with the tender texture of beans and corn flour, creating a rich flavor with smoky and herbal notes. The recipe's history traces back to traditional Italian methods of preparing vegetable patties that highlight natural ingredients and vibrant flavor combinations. They are perfect as a standalone dish or paired with salads or spicy sauces. These patties are an excellent choice for those who want to enjoy a unique taste without meat while savoring the aroma of smoked paprika, oregano, and garlic.
1
Mix all the ingredients in a medium-sized bowl. Pour in 2 cups of boiling water. Set aside.
- Maple syrup: 2 tablespoons
- Dried parsley: 2 tablespoons
- Dried sage: 2 tablespoons
- Garlic powder: 2 teaspoons
- Dried oregano: 1.5 teaspoon
- Smoked paprika (pimenton): 1.5 tablespoon
- Ground black pepper: 1.5 teaspoon
- Salt: 1.5 teaspoon
- Dried thyme: 1.5 teaspoon
- Dried red chili: 0.3 teaspoon
2
Mix 1 cup of spicy broth with corn flour. Let it steep for 5 minutes. Add hemp seeds.
- Cornmeal: 0.8 glass
- Hemp seeds (hulled): 1 glass
3
Heat 1 tsp of oil in a pan over medium heat. Add 1/2 cup of beans and 1/3 cup of spicy broth. Mash the beans with a potato masher. Cook for 3-4 minutes until the liquid evaporates, stirring frequently.
- Olive oil: 1 teaspoon
- Canned pinto beans: 450 g
- Dried oregano: 1.5 teaspoon
4
Add 1/2 cup of beans and 1/3 cup of spicy broth, mash with a masher, and continue to cook while stirring. Add the remaining 1/2 cup of beans and 1/3 cup of spicy broth and cook for 5-7 minutes until thickened.
- Canned pinto beans: 450 g
- Dried oregano: 1.5 teaspoon
- Canned pinto beans: 450 g
- Dried oregano: 1.5 teaspoon
5
Mix the beans with the cornmeal mixture. Chill or leave in the refrigerator overnight.
6
Form small patties with wet hands.
7
Spray the non-stick skillet with oil or heat 1/4 cup of oil in it over low heat. Fry the patties for 3-5 minutes on each side until browned. Place on paper towels to absorb excess oil. Cool for 3-5 minutes before serving.
- Olive oil: 1 teaspoon