Peanut Butter Cutlets Recipes

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PEANUT AND TOFU CUTLETS/ BURGER PATTIES



Peanut and Tofu Cutlets/ Burger Patties image

A vegetarian recipe found in a borrowed library book "the ultimate book of vegan baking". Posting here to make later. Variations suggested were trying the following combinations; walnuts with rosemary or sage, cashews with cilantro or parsley, hazelnuts with parsley, thyme or sage. Serves 4. Serve with steamed veges or a sald with a tangy salsa or ketchup . Use gluten-free soy, Braggs Liquid Aminos or tamari sauce if following a gluten-free diet

Provided by Jubes

Categories     Lunch/Snacks

Time 1h

Yield 8 cutlets/burger patties, 4 serving(s)

Number Of Ingredients 10

1/2 cup brown rice (measured uncooked)
1 tablespoon vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
200 g peanuts (1 3/4 cups)
250 g firm tofu, washed drained and crumbled (9oz)
1/4 cup cilantro, chopped (coriander)
1/4 cup parsley, chopped
2 tablespoons soy sauce or 2 tablespoons gluten-free soy sauce
2 tablespoons olive oil, for shallow frying

Steps:

  • Cook the rice according to the instructions on the packet, until tender. Drain the rice.
  • Heat the vegetable oil in a large, heavy frypan and cook off the onion and garlic over a low heat, stir occassionally, for about 5 minutes. The onion should be softened and golden.
  • Meanwhile, spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned. Alternately, you can toast the peanuts using a dry pan on the stove top- keep them moving while heating.
  • Place the toasted peanuts, onion, garlic, rice, crumbled tofu, coriander and parsley (can use just 1/2 cup or either cilantro or parsley if wished) in a food processor. Add a little salt and pepper to seson if desired. Process until the mixture forms a thick paste. If it is too thick, add a little water.
  • Divide the mixture into eight equal portions and form each mound into a cutlet, flat square or burger shape.
  • Heat the olive oil on a large, heavy frypan.
  • Add the cutlets and cook for about 5-10 minutes on each side, until they turn golden brown and are heated through. THis step can be done in two batches if needed.
  • Drain the cutlets on kitchen paper. Can be kept warm in the oven if cooking in two or more batches.
  • Serve and enjoy.

Nutrition Facts : Calories 531.4, Fat 38.6, SaturatedFat 5.6, Sodium 526.4, Carbohydrate 31, Fiber 6.4, Sugar 4, Protein 22.5

PEANUT BUTTER CUTLETS



Peanut Butter Cutlets image

This is in response to a request on the board for a recipe from the 20s or 30s. Sounds interesting - a different take on a peanut butter sandwich anyway.

Provided by Mysterygirl

Categories     Breakfast

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 cups peanut butter
1 1/2 cups hot milk
6 slices thick bread
1 teaspoon salt
pepper

Steps:

  • Mix peanut butter with hot milk and seasoning, mixing together thoroughly.
  • Dip slices of bread into the peanut butter mixture.
  • Sauté in hot oil.
  • Serve with pickles and olives.

Nutrition Facts : Calories 498.1, Fat 35.7, SaturatedFat 8.2, Cholesterol 8.5, Sodium 917.8, Carbohydrate 30.6, Fiber 4.6, Sugar 7.2, Protein 20.5

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