Mixed Bean cutlets with herbed Yoghurt Dip, Veggies and Salad

As a vegetarian, it sometimes becomes a challenge to get enough protein in one’s diet. Also, on a day-to-day basis, we struggle to eat wholesome meals that include all food groups. Recently, I have started including varieties of beans, lentils, and legumes in my meals, combining them with healthy fats such as nuts and seeds and topping them with fresh vegetables and salads. Today’s recipe is one such recipe.

In this recipe, I have combined kidney beans and cannellini beans to make delicious cutlets. I paired these cutlets with fresh salad and a herbed dip and served them with a side of butter-fried peas and corn. While this recipe may look complicated, it is actually very simple and can be prepared in under 30 minutes.

Before I get to the recipe, here are some tips from my end about the ingredients used in the recipe. Since I live in Germany, I have added some extra information for my readers in Germany. So, let’s start:

1. Kidney Beans and Cannellini Beans: In this recipe, I have used canned kidney beans and cannellini beans. I made these on a day when I had very little time for my meal prep. If you have time, please use dry beans, soak them overnight, and pressure cook them the following day. In German, these are called Kidneybohnen & Riesenbohnen. They are easily available in cans in all supermarkets. The dry ones are easy to get in Turkish shops. You will get kidney beans in Indian shops too.
2. Bread Crumbs: I made fresh bread crumbs because I had bread at home. I cut off the edges and put them in a mixie. You can also buy readymade bread crumbs from supermarkets. Breadcrumbs are called Semmelbrösel in German. You can even buy Paniermehl for this purpose.
3. Vegetables in the cutlet: I added chopped capsicum because that’s what I had in my fridge. You can add onions, capsicum, carrots, peas, etc-The choices are many.
4. Yoghurt: For the yoghurt dip, I used low-fat yoghurt. Read my article about Yoghurt in German supermarkets to know which product to choose. Also, I used a combination of mint, coriander and parsley. You can get creative and add other herbs like Dill, Basil, etc.
5. Peas and Corn: I buy frozen peas in Germany as we hardly get fresh ones here. Peas are also available in cans. Corn is available in cans, frozen and fresh, though fresh is not easily available. I have seen fresh ones, called Zuckermais in German, in Rewe. It usually comes in a pack of two. Using a knife, I separated the corn from the cob, then combined them with peas and boiled them for about 5 minutes for this recipe. If you wish, you can buy canned peas and corn. Both are easily available in German Supermarkets. They are called Erbsen and Mais respectively.
6. Salad Greens: There is no dearth of salad greens in German supermarkets. Buy any of your choice. Salad greens are called Salat in German, and you get varieties of them.

Now, let’s start with the recipe:

Equipment Needed:

• Mixing bowl: Buy here
• Pan for making the cutlets: Buy here
• Pan for frying peas and corn: Buy here
• Mixer: https://amzn.to/3LzMbGF 
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board: https://amzn.to/3K0dh8L
• Masher: Buy here

Ingredients for Mixed Bean cutlets with herbed Yoghurt Dip, Veggies and Salad:

Ingredients to make mixed bean cutlets:

• 250 gm Cooked Kidney Beans
• 250 gm Cooked Cannellini Beans
• 3 Slices Bread, made into crumbs
• 1 Big Capsicum, finely chopped
• 1 tsp Red Chilli Powder
• Salt; to taste
• ½ tsp Roasted Cumin Powder
• 1 tsp Coriander Powder
• ½ tsp Chaat Masala
• 2-3 tsp Sesame Seeds
• Oil; for frying

Ingredients to make herbed dip:

• 500 gm Yoghurt
• 1½ Cups Mixed Herbs ( Coriander, Mint and Parsley); finely chopped
• Salt; to taste
• ⅓ tsp Roasted Cumin Powder

Additionally:

• ¾ Cup Peas
• ¾ Cup Corn
• ½ tsp Butter
• Salt; to taste
• ¼ tsp Black Pepper Powder
• Salad of your choice

Instructions to make Mixed Bean cutlets with herbed Yoghurt Dip, Veggies and Salad:

Method to make mixed bean cutlets:

• Drain out the excess water and transfer kidney beans and cannellini beans to a mixing bowl.
  
  
  
• Add bread crumbs and chopped capsicum.
  
  
  
• Then add salt, red chilli powder, coriander powder, cumin powder and chaat masala.
  
  
  
• Mix everything. Using a masher, mash the beans roughly.
  
  
  
• Now, take small portions of the mixture and round and flatten them like cutlets.
  
  
  
• Spread sesame seeds on a plate. Take each cutlet and place it on the bed on sesame seeds. The sesame seeds will get stuck to them. Follow the process for all the cutlets.
  
  
  
• Brush oil on a pan and fry the cutlets on medium heat till they turn crispy on the surface and get a nice golden brown colour.
  
  

Method to make herbed yoghurt dip:

• In a mixing bowl, combine yoghurt and herb mix ( coriander, mint and parsley).
• Add salt and roasted cumin powder and mix well.
  
  

Method to prepare the veggies and salad:

• Wash the salad greens, pat dry and keep them aside.
• Boil peas and corn till they are cooked. Drain out the excess water.
• In a pan, heat butter. Add cooked peas and corn.
• Add salt and pepper. Toss it and keep it aside.
  
  

Plating:

• Take a serving plate according to the serving size.
• Place the yoghurt dip, salad, peas & corn mix and fried cutlets.
• Place a wedge of lemon and serve.
  
  

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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