- Makes : 4 cutlets
- Ready In : 30 minutes
We try not to play favorites, but this is one of our babies and a recipe that we are sure will take over food blogs worldwide. A combination of chickpeas and vital wheat gluten formed into savory cutlets, it's perfect for when you want something "meaty" but don't want to go through the trouble of making seitan. We serve these cutlets in myriad ways, packed into sandwiches or smothered in mustard sauce, with a side of mashed potatoes and roasted asparagus. It's vegan food that you can eat with a steak knife and, best of all, it is fast and easy. You'll probably want to double the recipe if you're serving it to guests.
- 1 cup cooked chickpeas
- 2 tablespoons olive oil
- 1/2 cup vital wheat gluten
- 1/2 cup plain bread crumbs
- 1/4 cup vegetable broth or water
- 2 tablespoons soy sauce
- 2 cloves garlic, pressed or grated with a microplane grater
- 1/2 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Hungarian paprika
- 1/4 teaspoon dried rubbed sage
- Olive oil for panfrying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderate thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.
Just in case you were wondering, you can also bake these too! Baking these patties gives them a tooth-some chewy texture and firm bite. Preheat oven to 375˚F, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties over and bake another 8-10 minutes till firm and golden brown.
Reprinted with permission from the author, Isa Chandra Moskowitz.
Photograph © Wanda Embar.