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Breaded vegan cutlet

Breaded vegan cutlet


For the fried slice:

For the base:

For the breadcrumbs:
For frying:
  • Coconut Oil
For the garnish:
  • 500 g potatoes (peeled and measured)
  • tomato
  • iceberg lettuce

For the cucumber salad:
  • 200 g of water
  • 2 teaspoons sweetener (4 g)
  • 1 garlic clove (2.5 g)
  • 250 g cucumber
  • lemon juice to taste
  • ground paprika to taste
  • Himalayan salt to taste


Mix the ingredients for the base and let it stand for 10 minutes. Divide it into exactly 4 equal parts and flatten them with wet hands (you can also work with a wet rolling pin) and form them into desired shapes. Make sure they are not too thin, because they will still be pressed when breading them (the patties should be around 16x8 cm). They look small at first, but they will really flatten later, so they will be just the right size. Mix 30 grams of millet flour with 60 g of water, black salt and garlic powder, this will replace the egg. With this amount, you will be able to bread exactly 4 pieces. In the meantime, it may thicken, in which case dilute it with a little water. The black salt will give it an eggy taste, but this can be replaced with any salt. Pour millet flour into one plate, this will be the first phase, and breadcrumbs into another, and this will be the third phase. For me the 1st phase took 3 g of millet flour, the third phase 25 g of breadcrumbs. It cooks faster than meat, only needs a maximum of 1-1 minute per side. For the salad, mix the sweetener, pressed garlic, salt and lemon juice in the lukewarm water. Mix it with the cucumber that are cut into rings, and put it in the fridge so that the flavors blend well. Peel the potatoes, cut them into strips and fry them in hot oil.

Breaded vegan cutlet


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