PROCEdure
1
Mix the Beamy plant-based burger mix with cold water from the fridge and oil, stirring until you obtain a homogeneous mixture. Let it rest in the refrigerator for 30 minutes.
2
In the meantime, blend the egg alternative mix with the water using an immersion blender.
3
Form 4 cutlets, shaping them into your preferred form by compacting and shaping them
with your hands.
4
Dip the cutlets in the "egg" mixture first and then in the breadcrumbs. Make sure the
breadcrumbs adhere to the entire surface without excess, as it may burn. Fry the cutlets in
hot oil.
5
Once golden and crispy on both sides, drain off the excess oil and season with salt. Serve
immediately as desired.
