Pea Protein Cutlets
These savory pea protein cutlets offer a satisfying, plant-based alternative to traditional meat dishes. Made from textured pea protein, they are seasoned and pan-fried to achieve a delicious, slightly crispy exterior and tender interior. Perfect for a quick and nutritious lunch or dinner.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 248 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 100 gtextured pea protein, dry
- 240 mlvegetable broth, hot
- 0.5 pcsonion, finely chopped
- 2 clovegarlic, minced
- 2 tbspnutritional yeast
- 1 tspsmoked paprika
- 0.5 tspgarlic powder
- 0.5 tsponion powder
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 cupgluten-free oat flour
- 2 tbspolive oil
Equipment
spatula · medium bowl · large non-stick skillet
The method
Step by step
- 1
Place the textured pea protein in a medium bowl and pour the hot vegetable broth over it.
Cook’s note: Ensure the broth is hot to help the pea protein rehydrate quickly and thoroughly.
- 2
Let the pea protein rehydrate for 10 minutes, stirring occasionally, until all the liquid is absorbed and it's soft.
About 10 min
- 3
Add the finely chopped onion, minced garlic, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and black pepper to the rehydrated pea protein mixture.
- 4
Mix everything thoroughly with your hands until well combined.
About 2 min
Cook’s note: Squeeze the mixture to help bind the ingredients together.
- 5
Gradually add the gluten-free oat flour, mixing until a firm, pliable dough forms.
About 2 min
Cook’s note: Add a little more flour if the mixture is too sticky, or a splash of water if it's too dry.
- 6
Divide the mixture into 4 equal portions and shape each portion into a flat cutlet, about 1/2 inch thick.
About 3 min
Cook’s note: You can make them round, oval, or square, depending on your preference.
- 7
Heat the olive oil in a large non-stick skillet over medium heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding the cutlets to prevent sticking and achieve a good sear.
- 8
Carefully place the cutlets into the hot skillet, ensuring not to overcrowd the pan.
Cook’s note: Cook in batches if necessary.
- 9
Cook for 5-7 minutes per side, until golden brown and crispy.
About 12 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
- 10
Remove the cooked cutlets from the skillet and serve immediately.
Per serving
Nutrition
- Calories
- 248.3kcal
- Protein
- 18.7g
- Carbs
- 26.8g
- Fat
- 7.6g
- Fibre
- 7.3g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pea protein cutlets in an airtight container in the refrigerator.
Reheat in a skillet over medium heat until warmed through, or in a microwave.
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