RED BEAN AND BEETROOT CUTLETS

Serve these cutlets on a bed of cooked greens. Enjoy as is, or top with your favourite sauce or a drizzle of Balsamic Syrup (here) or Umami Sauce Redux (here). These cutlets are also delicious served cold. Try slicing them and wrapping in lettuce leaves. This recipe is a great way to use up leftover cooked whole grains. If you don’t want to roast or steam your own beetroot, look for precooked ones in the produce section of your supermarket.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, combine the beans, walnuts, cooked quinoa, beetroot and onion and process until well combined. Add all the remaining ingredients and process to mix well.

Step 2

Transfer the mixture to a work surface and divide into six balls (or more or less, depending on how large you want your cutlets). The mixture will be soft. If it is too soft to handle, add a bit more ground walnuts or nutritional yeast and combine well. Use your hands to firmly shape each ball into a thin cutlet, pressing the mixture so the cutlets hold together. Set the cutlets aside on a plate and refrigerate for 1 hour or longer. (You may also wrap the cutlets tightly and freeze them for later use.) Preheat the oven to 190°C/375°F/gas mark 5. Line a large baking tray with a silicone mat or baking parchment.

Step 3

Arrange the cutlets on the prepared baking tray. Bake for 15 minutes, use a metal spatula to flip each cutlet; then bake for about 15 minutes longer, or until firm. Serve hot.* Turn to the Legumes and Grains Cooking Charts here for instruction, if needed.