Infinitely Variable Lambish Cutlets

These don’t exactly replicate lamb, but with their salty sweet richness and charred caramel crust they hit the lamb-chop spot square-on.

This is a left-overs dish, I’ve used every sort of pulse-based stew from Moroccan spiced chickpea to creamy mushroom and cannelini bean. I’ve even mixed various leftovers together. Each will give a different outcome but the process is the same and each is delicious.

These are inspired and shaped by the excellent Veganomicon Chickpea Cutlets.

The recipe is adaptable, pay more attention to texture than measurements.

Ingredients
To serve 4-6 with a substantial side, 2-3 with a big salad.
Pulses – roughly 3 cups cooked pulses with a coating of their sauce, not too wet.
Today my pulses have- chickpeas, cannelini beans, tarragon, rosemary, mint, nutritional yeast, balsamic vinegar, a little syrup and stock
Vital Wheat Gluten – approximately 2/3rds as much as you have pulses, by volume
Added flavouring – you can tweak the flavour of your leftover stew with added herbs or spices. For example – for a Moroccan feel add 2 teaspoons cumin, 2 teaspoons turmeric, 1 teaspoon paprika.
Herb rub – depending on your chosen meal you may want additional herbs to coat the chops
Oil to fry

Method
Today I am making a minty-traditional meal with mashed potatoes, cabbage and green beans. The exact same method could make spiced chops to accompany a middle-eastern style salad or mini cutlets flavoured with lemongrass to top a Thai noodle dish.

Mash your pulses well, leaving no whole beans. Add any additional flavourings, in this case I felt my pulses had enough intensity of flavour, taste to be sure- the flavour should be strong or the Vital Wheat Gluten will deaden it.

Add the gluten flour and mix well. You should have a texture like firm mashed potato.
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Bake for 20 minutes at 150c, then remove and allow to cool.
Make your rub- for this I used 1 teaspoon of dried mint, 2 tablespoons of fresh (finely chopped), 1/2 teaspoon cumin, 1 tablespoon of sugar, 1 teaspoon of salt and a little olive oil.
Once the cutlets are cool you can rub them all over with your mix and leave to marinate.
When you are nearly ready to eat you can fry them each side at a high heat until they are charred in places with a nice crust.
Serve on what you’re serving them with. They should be crunchy, meaty and delicious.

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Masala Fried Potatoes

Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.

I make the sauce in the morning to give the flavours time to marry.

Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice.
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Ingredients

600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil

Sauce
10 almonds
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
6 cloves
10 peppercorns
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.

Method
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
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Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.