Nut Cutlet is a traditional British recipe for a classic vegetarian version of cutlets made from a mix of hazelnuts, breadcrumbs and vegetable stock that are breaded and fried before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Nut Cutlet.
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The nut cutlet was the classic 1970s vegetarian standby. As a result it's developed something of a bad reputation. Yet, if made with hazelnuts it does provide a good protein source and if you serve with rice and beans then you have a vegetarian source of all the essential amino acids that's also suitable for children (as long as you roast the hazelnuts before grinding to make them more digestible.
Ingredients:
50g oil (use grapeseed oil for the flavour)
50g plain flour
500ml strong vegetable stock
75g breadcrumbs
50g toasted and ground hazelnuts
milk (or beaten egg), to glaze
salt and freshly-ground black pepper, to taste
breadcrumbs to coat
Method:
Combine the oil and four in a saucepan, mixing until smooth, then whisk in the stock until smooth then bring to a simmer and cook for 10 minutes (basically this is a vegetarian gravy). Take off the heat then stir in the breadcrumbs and ground hazelnuts before seasoning to taste.
Allow the mixture to cool then shape into cutlets. Dip the cutlets in milk or beaten egg then coat in breadcrumbs. Heat a little oil in a pan then use to fry the cutlets until golden brown on both sides and heated through.
