Pea Protein Cutlets

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the textured pea protein in a medium bowl and pour the hot vegetable broth over it.

   Kokkens note: Ensure the broth is hot to help the pea protein rehydrate quickly and thoroughly.

2. 2

   Let the pea protein rehydrate for 10 minutes, stirring occasionally, until all the liquid is absorbed and it's soft.

   Ca. 10 min.

3. 3

   Add the finely chopped onion, minced garlic, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and black pepper to the rehydrated pea protein mixture.

4. 4

   Mix everything thoroughly with your hands until well combined.

   Ca. 2 min.

   Kokkens note: Squeeze the mixture to help bind the ingredients together.

5. 5

   Gradually add the gluten-free oat flour, mixing until a firm, pliable dough forms.

   Ca. 2 min.

   Kokkens note: Add a little more flour if the mixture is too sticky, or a splash of water if it's too dry.

6. 6

   Divide the mixture into 4 equal portions and shape each portion into a flat cutlet, about 1/2 inch thick.

   Ca. 3 min.

   Kokkens note: You can make them round, oval, or square, depending on your preference.

7. 7

   Heat the olive oil in a large non-stick skillet over medium heat.

   Ca. 1 min.

   Kokkens note: Ensure the pan is hot before adding the cutlets to prevent sticking and achieve a good sear.

8. 8

   Carefully place the cutlets into the hot skillet, ensuring not to overcrowd the pan.

   Kokkens note: Cook in batches if necessary.

9. 9

   Cook for 5-7 minutes per side, until golden brown and crispy.

   Ca. 12 min.

   Kokkens note: Adjust heat as needed to prevent burning while ensuring they cook through.

10. 10

    Remove the cooked cutlets from the skillet and serve immediately.