Indian Pea Cutlets

AuthorVeggie Fest TeamRating

Pea-Cutlet

Category, CuisineDiets, Yield7 Servings

We offer our Westernized version of this delicious Indian classic.

Ingredients

 1 medium-sized onion, chopped
 2 tablespoons vegan butter or vegetable oil
 1 10-ounce package frozen green peas, thawed and drained
 1 cup Kite Hill vegan ricotta cheese (see Note.)
 1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative
 1 tablespoon lemon juice
 ¼ cup chopped fresh parsley
 1 teaspoon salt
 ¼ teaspoon cayenne pepper or ½ teaspoon chili powder
 Vegetable oil
Coating:
  cup chickpea flour or whole wheat flour
 ¼ cup water
 ¾ cup fine dry bread crumbs
Note
 New brands are always coming on the market. As of Spring 2019, Kite Hill is the brand we are most excited about to recommend for this recipe. There may be other delicious options in your area.

Instructions

1

In a large skillet, sauté onion in butter or vegetable oil for 3 to 5 minutes. Add peas and cook 2 minutes. Remove from heat. Stir in ricotta cheese, fresh bread crumbs, lemon juice, parsley, salt, and cayenne pepper or chili powder. Let cool.

2

Form into 7 cutlets. Refrigerate at least 30 minutes to firm cutlets.

3

For coating: Place chickpea or whole wheat flour in a small, wide bowl. Gradually stir in water to reach the consistency of pancake batter. Dip cutlets into batter, then coat with bread crumbs.

4

Skillet-fry in medium-hot vegetable oil until browned on both sides. Serve with chutney or ketchup.

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Ingredients

 1 medium-sized onion, chopped
 2 tablespoons vegan butter or vegetable oil
 1 10-ounce package frozen green peas, thawed and drained
 1 cup Kite Hill vegan ricotta cheese (see Note.)
 1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative
 1 tablespoon lemon juice
 ¼ cup chopped fresh parsley
 1 teaspoon salt
 ¼ teaspoon cayenne pepper or ½ teaspoon chili powder
 Vegetable oil
Coating:
  cup chickpea flour or whole wheat flour
 ¼ cup water
 ¾ cup fine dry bread crumbs
Note
 New brands are always coming on the market. As of Spring 2019, Kite Hill is the brand we are most excited about to recommend for this recipe. There may be other delicious options in your area.

Directions

1

In a large skillet, sauté onion in butter or vegetable oil for 3 to 5 minutes. Add peas and cook 2 minutes. Remove from heat. Stir in ricotta cheese, fresh bread crumbs, lemon juice, parsley, salt, and cayenne pepper or chili powder. Let cool.

2

Form into 7 cutlets. Refrigerate at least 30 minutes to firm cutlets.

3

For coating: Place chickpea or whole wheat flour in a small, wide bowl. Gradually stir in water to reach the consistency of pancake batter. Dip cutlets into batter, then coat with bread crumbs.

4

Skillet-fry in medium-hot vegetable oil until browned on both sides. Serve with chutney or ketchup.

Indian Pea Cutlets