Stuck with leftover rice again? Just me? I’m here to BORE you again with another zero-waste & vegan recipe for Loaded Veggie Cutlets packed with leftover rice, silken tofu, veggie, turmeric & so much more! These are protein and nutrient packed! Served with a golden Turmeric Tahini-Coriander Sauce!I’m telling you friends – the possibilities for zero-waste cooking are endless! Just think outside of the PAN people!

You might be wondering what kind of cutlets I’m talking about. This isn’t your average chicken cutlet or schnitzel. Veggie cutlets are popular Indian/Mumbai street food dish, which are delicious crisp veggie cutlets made from mashed mixed veggies, paneer and breadcrumbs. So this is my vegan version, loaded with tofu for texture and protein and leftover rice to reinvent it into something new!

Turmeric combined with black peppers activates on of it’s most powerful attributes – circumen, which helps decrease inflammation, pain and helps with arthritis. So basically, my cutlets are gonna save you and the world. The End!

Loaded Turmeric Veggie Cutlets:

• 1 tbsp ground flaxseed + 2.5 tbsp water
• 1 heaping cup leftover cooked basmati rice
• 1 16oz package silken tofu – drained, dried, crumbled
• 1/4 heaping cup mixed veggies – any frozen variety, thawed
• 1/2 cup vegan mozzarella shreds
• 1/2 cup chickpea flour
• 1 tbsp turmeric
• 1 heaping tsp sesame seeds
• 2 cloves garlic
• 1/2 inch piece fresh ginger – peeled
• 1 serrano chili
• 1/2 tsp coriander seeds
• 1/2 tsp black peppercorns
• Big pinch kosher salt
• Neutral oil for shallow frying

Turmeric-Coriander Tahini Sauce:

• 1 dried red chili
• 1/4 tsp coriander seeds
• 1/2 tsp turmeric
• 1/4 cup tahini
• 1/4 cup water
• 2 tbsp olive oil
• Kosher salt

1. Prepare the “egg”: In a small bowl, mix together the ground flaxseed and 2.5 tbsp of water until smooth. Set aside for 10 minutes to become gelatinous.

2. Prepare the Tahini Sauce: Place the 1 dried red chili and 1/4 tsp coriander seeds in a small pan and toast over medium-low heat until fragrant and you can see some of the oil from the spices make streaks in the pan – about 3 or 4 minutes. Remove. In a blender, add in the tahini, toasted spices, water, turmeric, olive oil, and a pinch of kosher salt. Blend until super smooth and lump-free. Add more water for a thinner consistency. Pour into a bowl and set aside.

3. Prepare the chutney paste: in a mortar and pestle, add in the garlic, ginger, serrano chili, 1/2 tsp coriander seeds and 1/2 tsp black peppercorns. Grind down to a paste – it should be roughly ground down and slightly chunky.

4. Prepare the cutlets: In a large bowl, add in the rice, tofu, thawed veggies, chutney paste, turmeric, sesame seeds, and a big pinch of kosher salt. Using your hands, mix together everything, making sure to break down the rice and combine everything together evenly. Next, add in the vegan mozzarella shreds and mix until incorporated. Last, add in the chickpea flour and mix just until incorporated. Next shape the dough into circular patties – the dough should make about 12 medium sized patties. Place on a parchment-lined plate.

5. Time to fry: Pour in neutral oil into a large pan – about 1-2 inches thick and place over high heat. To test, add in a small piece of the dough and if it sizzles up, it’s ready! Lower the heat to medium-high. Carefully add in the cutlets into the hot oil – do not crowd the pan. Cook about 3-4 minutes until golden brown in color and flip and cook about 3-4 minutes on the other side. Remove and place on a paper-towel lined plate.

6. Plating: Place Turmeric-Coriander Tahini Sauce on a large serving plate and arrange the cutlets. Garnish with some sesame seeds (optional) and serve warm!