LunchDinnerMain Course

Pea Protein Cutlets

Name: Pea Protein Cutlets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 100 g textured pea protein dry; 240 ml vegetable broth hot; 0.5 pcs onion finely chopped; 2 clove garlic minced; 2 tbsp nutritional yeast; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup gluten-free oat flour; 2 tbsp olive oil

These savory pea protein cutlets offer a satisfying, plant-based alternative to traditional meat dishes. Made from textured pea protein, they are seasoned and pan-fried to achieve a delicious, slightly crispy exterior and tender interior. Perfect for a quick and nutritious lunch or dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 248 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

100 gtextured pea protein, dry
240 mlvegetable broth, hot
0.5 pcsonion, finely chopped
2 clovegarlic, minced
2 tbspnutritional yeast
1 tspsmoked paprika
0.5 tspgarlic powder
0.5 tsponion powder
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.5 cupgluten-free oat flour
2 tbspolive oil

Equipment

spatula · medium bowl · large non-stick skillet

The method

Step by step

1
Place the textured pea protein in a medium bowl and pour the hot vegetable broth over it.
Cook’s note: Ensure the broth is hot to help the pea protein rehydrate quickly and thoroughly.
2
Let the pea protein rehydrate for 10 minutes, stirring occasionally, until all the liquid is absorbed and it's soft.
About 10 min
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
Mix everything thoroughly with your hands until well combined.
About 2 min
Cook’s note: Squeeze the mixture to help bind the ingredients together.
5
Gradually add the gluten-free oat flour, mixing until a firm, pliable dough forms.
About 2 min
Cook’s note: Add a little more flour if the mixture is too sticky, or a splash of water if it's too dry.
6
Divide the mixture into 4 equal portions and shape each portion into a flat cutlet, about 1/2 inch thick.
About 3 min
Cook’s note: You can make them round, oval, or square, depending on your preference.
7
Heat the olive oil in a large non-stick skillet over medium heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding the cutlets to prevent sticking and achieve a good sear.
8
Carefully place the cutlets into the hot skillet, ensuring not to overcrowd the pan.
Cook’s note: Cook in batches if necessary.
9
Cook for 5-7 minutes per side, until golden brown and crispy.
About 12 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
10
Remove the cooked cutlets from the skillet and serve immediately.

Per serving

Nutrition

69%Score

Calories: 248.3kcal
Protein: 18.7g
Carbs: 26.8g
Fat: 7.6g
Fibre: 7.3g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pea protein cutlets in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat until warmed through, or in a microwave.