Green Banana Nut Cutlets – Vegan & Free-From

Green Banana Nut Cutlets – Vegan & Free-From

Stay there… don’t run away! πŸ˜› This recipe intrigued me when I first heard about it from Zeba @FoodfortheSoul πŸ™‚ So I went out and sourced green bananas! Not plaintains- actual green bananas!!! If you’ve never had green bananas they are sticky! They are impossible to peel and they are rock solid! However, let that not put you off – once peeled (I used a vegetable peeler)! and cooked, they transform into something wonderful!

These are crunchy, slightly spicy, delicious morsels of … deliciousness! πŸ˜€ Pair them with a cooling minty yogurt dressing (I used coyo vegan yogurt) and you’re good to go! πŸ™‚ Apparently green bananas are used frequently in numerous cuisines around the world, not least by my best friends family in Bangladesh… well I never! I didn’t know that!!! πŸ˜€ Green banana curry is apparently delicious and hopefully I’ll get around to making that soon!

Green Banana Nut Cutlets (vegan & Free-From)

  • Servings: 16-20 mini cutlets
  • Time: 25-40 mins
  • Difficulty: medium
  • Print

Gather

  • 4 small (250g) green bananas
  • Handful of fresh coriander
  • Few sprigs of fresh mint
  • 1 garlic clove
  • 1 teaspoon red chili flakes
  • 1Β small chunk of ginger (about the same size as the garlic clove)
  • 120g mixed nuts (I used 40g each of walnuts, almonds & hazelnuts) roughly chopped
  • Salt to taste (I used pink Himalayan)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder

Prepare

  1. Peel and chop the bananas, then microwave on high for 5-6 minutes. Allow to cool slightly.
  2. Blend the coriander, mint, garlic, chili and ginger in a food processor until roughly chopped, then set aside (no need to wash the processor yet).
  3. Add the green bananas to the processor and pulse until fully chopped.
  4. Add the herb mix back to the processor, along with the nuts, salt, pepper, cumin and curry powder. Pulse until fully combined and starting to naturally form small balls.
  5. Either – shape into patty by hand, use a burger press orΒ  use a falafel press (as I did) to get your cutlets shaped ready to cook.
  6. Bake or fry – whichever your preference. Gently fry in an oil of your choice (or in a non-stick pan) until golden. Alternatively bake at Gas Mark 5 (375f / 190c) for 10-15 minutes.
  7. Enjoy!

Serve & Store

  • These are so delicious you’ll have trouble to stop nibbling them! Eat on their own for a quick bite!
  • Make a sandwich, add some salad and your favourite cooling sauce – I made a minted yogurt (dairy free).
  • Eat with a grain – I chose corn couscous (gluten free)
  • Store refrigerated and eat within three days.

Β 

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18 thoughts on “Green Banana Nut Cutlets – Vegan & Free-From

    • They are indeed yummy – I’m going to make some more for the freezer so I always have some on hand! Ooo for roasting green bananas πŸ™‚ I wish I’d thought of that! I roasted some butternut squash, potatoes and other veg for our girls lunch today πŸ™‚ Do you roast it just the same as you would roast anything else?

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    • I hadn’t either! Green bananas are so different to regular bananas and contain loads of nutrients! It just intrigued me and these are so delicious – almost falafel like! πŸ˜€ Thanks for reading πŸ™‚

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