Stuffed Pumpkin Cutlets
These 100% plant-based stuffed pumpkin cutlets are a delicious alternative to classic cutlets. Perfect to please all palates, even during the holidays!
Made with Doppio Concentrato
Tomato Paste (Mutti Doppio Concentrato) is a great way to add rich flavour, colour and texture to dishes. Used for recipes that require long cooking times such as sauces and casseroles. 5,5 kg of tomatoes = 1 kg of Tomato Paste
30 min (COOK TIME: 5-6 min / PREP TIME: 30 min)
Medium
Ingredients
-
1
tube
Mutti Double Concetrated Tomato Paste
-
12
slices
Butternut squash
-
100
g
mushrooms ((chanterelles, king oyster, or porcini)
-
100
g
meltable plant-based cheese
-
120
g
chickpea flour
-
200
ml
sparkling water
-
t.t.
breadcrumbs
-
t.t.
flour
-
t.t.
salt
-
1.5
l
peanut oil
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Stuffed Pumpkin Cutlets: Method
- Slice the butternut squash into pieces about 3-4 mm thick.
- Cook the squash slices in salted boiling water for about 5 minutes.
- Once softened, gently drain and place the slices on an absorbent cloth, patting them dry to remove excess moisture.
- For the batter, mix chickpea flour, a pinch of salt, and sparkling water in a large bowl. Whisk until smooth and lump-free.
- Coat the squash slices evenly in all-purpose flour, removing any excess.
- Assemble the cutlets: Place one squash slice on a plate. Spread an ample teaspoon of double concentrated tomato paste, leaving a small border. Add the meltable plant-based cheese and mushrooms, flattened with a pestle. Cover with another squash slice, pressing lightly to seal.
- Bread the cutlets: Hold the cutlet firmly to prevent the filling from spilling. Dip it in the chickpea flour batter and coat with breadcrumbs, ensuring the sides are covered.
- Arrange the breaded cutlets on a baking tray lined with parchment paper.
- Heat peanut oil in a deep skillet to 170°C (340°F).
- Carefully fry the cutlets one at a time for 5-6 minutes until golden.
- Drain on absorbent paper and let rest for a couple of minutes before serving.
