Vegetarian and Gluten-Free Cutlet
Ingredients
- 2 round eggplants
- 240 g chickpea flour
- garlic and basil
Ingredients for the breading
- egg whites
- rice flour
- maize flour (or flakes)
Preparation
- Cook the eggplant in boiling water for 10 minutes.
- Drain and let it cool.
- Add eggplant and the rest of the ingredients into a blender and blend until smooth.
- Combine all the ingredients together nicely to form a non-sticky dough-like mixture. At this stage, cutlets should bind easily.
- Form a round ball of half an inch in thickness. Similarly, shape all the cutlets. Keep them in the refrigerator until ready to fry.
- Coat cutlets into the egg and maize flour.
- Cook in the frying pan or oven until crisp.
- Enjoy!
