These delicious cutlets have been very popular in my catering this Fall. I created this recipe in the Summer, when me and my boyfriend were finishing the building of our log cabin. Suddenly we got really hungry and I happened to find a piece of zucchini and canned beans from our kitchen corner. And so the recipe was born. I must say these are the best vegan cutlets I have eaten so far. They are chunky, crispy and juicy and they kinda remind me the classic cutlets my grandma used to make. Since many nice folks have been interested in this recipe, I finally wrote it down and I am really happy to share it with you, since these cutlets are super tasty, cheap and very easy to make.

about 20 medium cutlets

Preparation time: 35-40 minutes.

• 2 x 14 oz / 2 x 400 g canned kidney beans
• 3 bigger onions
• medium zucchini
• 3 tsp curry powder
• salt to taste (1-2 tsp)
• ¾ cup / 100 g whole-wheat flour
• oil for cooking

Drain and rinse the beans, put them into a bigger bowl and mash them with a fork or use your hands to do the job (I prefer the last option). Add finely diced onions and zucchini along with curry powder, salt and whole-wheat flour. Mix carefully with your hands or with a fork. Heat up the pan, pour a couple of tablespoons of oil on it, form medium cutlets with your hands and cook them in hot oil until crispy on both sides. Serve with potatoes and gravy, as a burger or just on a bread with a little bit of mild mustard.

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