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Tuesday, September 01, 2015

Beets and Purple Carrot with Brown Rice, Barley, Mung Bean Cutlets

Beets Carrot Brown Rice, Barley, Mung Bean Cutlets


What to do with leftovers might be a troublesome prospect for some. It happens to be quite an exciting enterprise for me.

About 1½ cups of stuffing for the Stuffed Kohlrabi in Coconut Sauce was leftover (on purpose). Also, some purple carrots and beets and red cabbage were handy. That's how these loaded Beets and Purple Carrot with Brown Rice, Barley, Mung Bean Cutlets came about.


Ingredients
1½ cups Barley, Brown Rice, Mung Bean prepared as shared in Stuffed Kohlrabi recipe
1½ cups combined grated purple carrots, beets, red cabbage, lightly sauteed with salt
¼ cup coconut flour
¼ cup fine corn meal
Up to 1 cup all purpose flour (a little at a time, as needed)
salt to taste
oil as needed

2 to 3 cups of Panko seasoned bread crumbs

Preparation

  1. Combine the sauteed purple carrots, red cabbage and beets with the brown rice+barley+mung-bean filling
  2. Add the corn meal and coconut flour and stir till incorporated
  3. Add some all purpose flour, a little at a time, to make a thick dough-like batter that can be shaped into golf ball sized spheres
  4. Have the Panko breadcrumbs hand on a plate
  5. Heat a pan to medium high
  6. Press each dough ball into the breadcrumbs and flatten a little; also, press in breadcrumbs to the topside so that both surfaces are coated
  7. Place gently on the hot pan and cook; flip and cook both sides till breadcrumbs get crisp and golden and the cutlets hold together
  8. Serve warm with favorite chutneys, including Green Papaya, Green Mango, Kohlrabi Chutney

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