Billed Carrot Cutlets
|Cooked drained soybeans||2 Cup (32 tbs)|
|Carrot||1 Large, grated|
|Finely chopped cashews||1⁄4 Cup (4 tbs)|
|Snipped fresh dill weed||2 Tablespoon|
|Egg||1 , lightly beaten|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
1. Mash the soybeans with a potato masher until smooth. Stir in carrot, salt, cashews, and dill.
2. Shape the mixture into cutlet shapes. Dip into the egg and coat with the wheat germ.
3. Heat the oil in a skillet. Add the cutlets and fry quickly until lightly browned on both sides. Drain on paper towels.