Savory cutlets recipe

Recipe for savory cutlets in our easy vegetarian recipes collection.

Recipe ingredients

• Vegetables:
  • 4 servings roasted tempeh and vegetables
• Quinoa:
  • 3/4 cup quinoa, washed
  • 1 1/2 cups no salt added vegetable broth, or water
  • 1/2 teaspoon sea salt, or 2 cups of leftover cooked quinoa and skip quinoa cooking instructions
• Finishing:
  • 2 cups frozen green peas
  • 1 tablespoon tamari soy sauce
  • 1 1/2 teaspoons ground rosemary

How to make savory cutlets

• If not already prepared, start to make the roasted tempeh and vegetables dish.
• Once quinoa is washed, place it in a sauce pan with broth and sea salt.
• Cover and bring to a boil. Once boiling, turn to low and simmer for 15 to 20 minutes.
• Once the quinoa is cooked, add the frozen green peas, tamari and rosemary. Mix into the hot quinoa.
• Mix in the roasted tempeh and vegetables.
• Briefly blend half of this mixture in a food processor and mix it back into the unblended half.
• At this point, the mixture can be refrigerated and prepared later, or can be made into cutlets immediately.
• Put parchment paper down on a baking sheet. If you don’t have parchment paper, you can oil your baking sheet.
• Cutlets can even stick a little to a non-stick baking sheet which messes up the cutlets, so I greatly prefer parchment paper because it always makes for very easy removal.
• Form cutlets, square patties, with hands and place cutlets on baking sheet.
• If the mixture seems a little dry or crumbly and it is difficult to form the cutlets, add some water until it gets a little mushy so that the croquettes can be easily formed, and so they stay together.
• If the mixture seems a little too wet, add some brown rice flour.
• Overall, you want about 8 cutlets.
• If desired, spray a little oil on each cutlet. This will make them brown nicely and give them a lightly crisp crust.
• Bake in a 400 degrees F oven, no need to preheat oven, for 25 minutes.
• Flip cutlets and bake another 15 minutes, or until they are golden brown and have crispy edges.
• If the mixture was cold from the refrigerator when you started, check to make sure that the cutlets are sufficiently warmed through.
• Variations:
  • Use rice in place of the quinoa and then cook the rice for 55 minutes.
  • This mixture can also be formed into small bite sized servings and served as an appetizer. Very suitable finger food.

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