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 Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Medium
Ingredients
-
1
tube
Mutti Double Concentrated 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
-
flour
-
t.t.
salt
-
1,5
l
peanut oil
Share the ingredient list
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.
