Mini Cutlets with Beamy veggie medallion mix

Mini Cutlets

with Beamy veggie medallion mix (any flavor)

15 min

2 people

Mini Cutlets

with Beamy veggie medallion mix (any flavor)

15 min

2 people

ingredients

1 packet of Beamy veggie medallion mix (100g), any flavor
100 g water
2 tablespoons oil

For the coating

5 g Beamy egg alternative + 95 g water (or 1 large egg)
50 g gluten-free breadcrumbs

PROCEDure

1

In a bowl, pour the Beamy mix and add the water and oil. Stir until you get a smooth, moldable mixture. With your hands, shape small patties about 1 cm thick.

2

In a small bowl, dissolve the Beamy egg alternative in water until smooth (or beat one egg). Dip each mini cutlet in the egg mixture, then coat it with breadcrumbs, pressing gently so the crumbs stick evenly.

3

Heat oil to 170°C (340°F) and fry the mini cutlets for about 5 minutes, either fully submerged or flipping halfway through, until golden and crispy.

4

Drain on paper towels and serve hot! Perfect as finger food with your favorite dipping sauce, or tucked inside sandwich or burger bun.

PROCEDURE

1

In a bowl, pour the Beamy mix and add the water and oil. Stir until you get a smooth, moldable mixture. With your hands, shape small patties about 1 cm thick.

2

In a small bowl, dissolve the Beamy egg alternative in water until smooth (or beat one egg). Dip each mini cutlet in the egg mixture, then coat it with breadcrumbs, pressing gently so the crumbs stick evenly.