Chickpea Cutlets with Mashed Potatoes and Brussel Sprouts

Chickpea Cutlets with Mashed Potatoes and Brussel Sprouts

The chickpea cutlets are from Veganonicon page 133.  Very, very good.  Nice flavor and texture.  I did make them a little thick because I tried to fit them all in our cast iron pan.  That was a mistake. So, next time I need to make them thinner and do two rounds in the pan or maybe bake them.  They were excellent fried, however- it would be better if they were crispier.  Again, super tasty.

The kids ate them with ketchup (not surprising) and we ate them with dijon mustard.

Brussel sprouts have quickly become our favorite veggie… but not the kids.  They do both eat a couple, so that is good and they do seem to like them, but it is always the last thing that they touch.  We like to bake them with a tiny bit of olive oil, salt and pepper.  It makes them so tasty.

The mashed potatoes were a little starchy, dense and shiny because of the Earth’s Balance (partly) and because I whipped them.  They were really too dense.  I think without cream, milk or butter- it is better to just smash the potatoes a little.  Unless someone has a better idea?