Ingredients for 2 people
150 gr Bio chickpea flour
20 gr organic potato starch
1 tablespoon of extra virgin olive oil
Raine up to full to taste to taste
Dry rosemary to taste
About 100 ml of water
In a bowl mix the chickpea flour and the starch together. Season with salt and if you like rosemary or other aromatic herbs or spices. Add oil and water until you get a mixture with your hands. Help yourself with corn flour the crunchy to make 4 or 5 pasta balls. Crush them, give the thin shape of a cutlet, pass them in the corn flour and cooked a few minutes per side on a non -stick pan with a drizzle of oil. They must become golden. Serve with cooked or raw vegetables.
This recipe allows you to make a second dish full of vegetable proteins.
The search for alternatives to meat increases, the desire to reduce the consumption of food of animal origin, but often we do not know how to do it. Detaching from the idea of the steak or classic second course with meat/fish/sliced and outline is not easy.
This recipe allows you to find our reassuring second course visually and psychologically, it allows you to keep an integral integration. We can bring these cutlets to the table with a nice fresh salad, perfect idea for the summer, but also with spinach or baked chips.
This is a way to present a vegetable alternative also to children and young people, perhaps wary verses a dish of natural legumes or a chickpea soup. In this way they will find their cutlet in a genuine and nutritious, ethical and sustainable version.
This chickpea cutlet is an idea to create a digestible and at the same time satiating dish. It is rich in fiber and minerals such as potassium, magnesium, iron and calcium.
Try it once a week, it also lends itself to stuffing a sandwich or gluten -free piadina perhaps made with pizza flour and Mill Marello focaccia or for not leavened bread. Add some slices of avocado and fresh red radicchio, the result is insured!