fruity, nutty, orangey cutlets

Are you a vegetarian/ vegan who finds Sunday dinners daunting? All those around you are feasting on piles of meat while you are unexcited about the plate before you as it’s pretty much the same as any other day of the week because you don’t know what to have to make your Sunday dinner special too. The supermarkets are no help. They couldn’t care less about this situation, hence the bland selection of meat-free products.

However, in my house this problem never exists. Why? Because with a little homemade cooking, I can have a Sunday dinner that is worth getting excited about.

To make two cutlets, all you need is…

  • 1 slice of wholemeal bread
  • 115g assorted nuts
  • 80g dried fruits (e.g. dates, apricots, sultanas)
  • an orange
  • 2 tablespoons peanut butter
  • 1/4 pint of vegetable stock

What to do…

  • Put breadcrumbs into a food processor along with nuts, dried fruit, and peanut butter.
  • Before mixing, grate an orange to add the zest. (You may not want to use a whole orange; it depends how strong you want the flavour)
  • prepare your vegetable stock and pour into the processor.
  • Mix together until a mixture is formed.
  • Transfer the mixture into a bowl, leave to cool slightly and then place in the fridge until you are ready to cook them. (This way they will hold their shape better)
  • When ready, take out of the fridge and form into their cutlet shape.
  • Place on a tray layered with baking parchment and cook for about 20-25 minutes.
  • Top with gravy or frozen fruit.
  • Best served with vegetables (honey-roasted veg and buttered kale. yum!) and, obviously, Yorkshire pudding
  • Enjoy!

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