Stuffed Pumpkin Cutlets

Method

• 1

  Slice the butternut squash into pieces about 3-4 mm thick.

• 2

  Cook the squash slices in salted boiling water for about 5 minutes.

• 3

  Once softened, gently drain and place the slices on an absorbent cloth, patting them dry to remove excess moisture.

• 4

  For the batter, mix chickpea flour, a pinch of salt, and sparkling water in a large bowl. Whisk until smooth and lump-free.

• 5

  Coat the squash slices evenly in all-purpose flour, removing any excess.

• 6

  Assemble the cutlets: Place one squash slice on a plate. Spread an ample teaspoon of double concentrated tomato paste, leaving a small border. Add the meltable plant-based cheese and mushrooms, flattened with a pestle. Cover with another squash slice, pressing lightly to seal.

• 7

  Bread the cutlets: Hold the cutlet firmly to prevent the filling from spilling. Dip it in the chickpea flour batter and coat with breadcrumbs, ensuring the sides are covered.

• 8

  Arrange the breaded cutlets on a baking tray lined with parchment paper.

• 9

  Heat peanut oil in a deep skillet to 170°C (340°F).

• 10

  Carefully fry the cutlets one at a time for 5-6 minutes until golden.

• 11

  Drain on absorbent paper and let rest for a couple of minutes before serving.