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Sea Cutlets

Veggie.Lover's picture
  Cooked chickpeas 1 2⁄3 Cup (26.67 tbs)
  Dulse leaves 2 Tablespoon, chopped
  Finely chopped onion 2 Tablespoon
  Finely chopped fresh parsley 2 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Tamari sauce/Soy sauce 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Mashed tofu 3⁄4 Cup (12 tbs), well drained (Choose Firm One)
  Cornmeal 1 Cup (16 tbs), uncooked
  Vegetable oil 1 Tablespoon

Coarsely mash chickpeas in a food processor or by hand. Place in a large mixing bowl.
Soak a few dulse leaves in warm water until softened. Rinse, removing any foreign matter. Chop dulse and measure out 2 tablespoons. Add to chickpeas along with onion, parsley, lemon juice, tamari or soy sauce and black pepper. Stir in tofu and cornmeal.
Form into 8 cutlets. Skillet-fry in vegetable oil over medium heat for 5 to 10 minutes on each side until nicely browned.
Serve with Tartar Sauce.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1381 Calories from Fat 286

% Daily Value*

Total Fat 33 g50.7%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1560.1 mg65%

Total Carbohydrates 226 g75.4%

Dietary Fiber 46.8 g187.3%

Sugars 19.6 g

Protein 54 g108%

Vitamin A 58.5% Vitamin C 123.1%

Calcium 31.7% Iron 180.9%

*Based on a 2000 Calorie diet

Sea Cutlets Recipe