Triple Bean Vegetarian Cutlet or Patty Recipe
A vegetarian Continental recipe with mixed beans - (kabuli channa/white chickpeas, mixed vegetables - (carrots, potato (aloo) - boiled. Ready in 1h 20m, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
22 steps- 1
To begin making the Triple Bean Cutlet, we have to first prep all the components
- 2
Steam the finely chopped carrots and beans, along with the fresh corn
mixed beans - (kabuli channa/white chickpeas(1 cup)onion - finely chopped(1)green chillies - finely chopped(2)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2) - 3
You can either do this in a pressure cooker or a steamer
- 4
Put the steamed vegetables in a bowl and set aside to cool
mixed vegetables - (carrots(1/2 cup) - 5
Boil the potato, peel it and set it aside to cool
potato (aloo) - boiled(1) - 6
Pressure cook the soaked beans until completely soft
mixed beans - (kabuli channa/white chickpeas(1 cup) - 7
When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely
mixed beans - (kabuli channa/white chickpeas(1 cup) - 8
This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets
mixed beans - (kabuli channa/white chickpeas(1 cup) - 9
In a big mixing bowl, add the vegetables, potato and beans
mixed beans - (kabuli channa/white chickpeas(1 cup)mixed vegetables - (carrots(1/2 cup)potato (aloo) - boiled(1) - 10
Use a potato masher to mix it all up together into a thick mixture
potato (aloo) - boiled(1) - 11
Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers
onion - finely chopped(1)green chillies - finely chopped(2)cloves garlic - grated(2)inch ginger - grated(1)red chilli powder(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2) - 12
Next, season with garam masala, red chilli powder, salt and pepper
garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)salt and pepper - to taste - 13
Sprinkle the bread crumbs all over and combine once again
whole wheat bread crumbs(1/4 cup) - 14
The mixture should hold together like a dough now
- 15
Check the salt and spices and adjust to suit your taste
salt and pepper - to taste - 16
Gently shape the cutlets to the desired size
- 17
Line them up on a tray or plate
- 18
Set the cutlets in the fridge to cool for at least an hour
- 19
This helps them to hold shape better
- 20
When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet
-5 tablespoons sunflower oil - for shallow frying(4) - 21
Pan-fry the cutlets in batches till they are crisp on either side
- 22
Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger
Rate this recipe
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Triple Bean Vegetarian Cutlet or Patty Recipe
A vegetarian Continental recipe with mixed beans - (kabuli channa/white chickpeas, mixed vegetables - (carrots, potato (aloo) - boiled. Ready in 1h 20m, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Triple Bean Cutlet, we have to first prep all the components
- 2
Steam the finely chopped carrots and beans, along with the fresh corn
mixed beans - (kabuli channa/white chickpeas(1 cup)onion - finely chopped(1)green chillies - finely chopped(2)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2) - 3
You can either do this in a pressure cooker or a steamer
- 4
Put the steamed vegetables in a bowl and set aside to cool
mixed vegetables - (carrots(1/2 cup) - 5
Boil the potato, peel it and set it aside to cool
potato (aloo) - boiled(1) - 6
Pressure cook the soaked beans until completely soft
mixed beans - (kabuli channa/white chickpeas(1 cup) - 7
When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely
mixed beans - (kabuli channa/white chickpeas(1 cup) - 8
This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets
mixed beans - (kabuli channa/white chickpeas(1 cup) - 9
In a big mixing bowl, add the vegetables, potato and beans
mixed beans - (kabuli channa/white chickpeas(1 cup)mixed vegetables - (carrots(1/2 cup)potato (aloo) - boiled(1) - 10
Use a potato masher to mix it all up together into a thick mixture
potato (aloo) - boiled(1) - 11
Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers
onion - finely chopped(1)green chillies - finely chopped(2)cloves garlic - grated(2)inch ginger - grated(1)red chilli powder(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)tablespoons mint leaves (pudina) - chopped(2) - 12
Next, season with garam masala, red chilli powder, salt and pepper
garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)salt and pepper - to taste - 13
Sprinkle the bread crumbs all over and combine once again
whole wheat bread crumbs(1/4 cup) - 14
The mixture should hold together like a dough now
- 15
Check the salt and spices and adjust to suit your taste
salt and pepper - to taste - 16
Gently shape the cutlets to the desired size
- 17
Line them up on a tray or plate
- 18
Set the cutlets in the fridge to cool for at least an hour
- 19
This helps them to hold shape better
- 20
When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet
-5 tablespoons sunflower oil - for shallow frying(4) - 21
Pan-fry the cutlets in batches till they are crisp on either side
- 22
Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger
Rate this recipe
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