Thankfully, the official last frost date has passed…though, only two days prior to ‘the’ date, we had a frost warning – what? – it’s May, practically June, what’s with this frost advisory?

I couldn’t believe my ears.

Frost advisory?

‘Are you serious?’, I said, out loud, to no one…but the radio…

My immediate next thought was, ‘Well, if this is true, I better go cover the greens in the garden and get cooking – something to not only warm our tummies, but our sprit as well’, so that’s just what I did.

I decided to make white bean cutlets.

They are a lovely blend of warming herbs, fresh bread (crumbs) and sublime white beans…add to this loveliness, chopped carrots, celery and chives and well, you’ve got cutlet love…

Top it all with mushroom gravy and serve alongside freshly steamed, buttered green beans and you’ve got the perfect solution to the ups and downs of spring in New England.

This dish is both for warming and soothing…just what the body (and mind) needs when facing the reality that in the morning there just may be frost on the ground – despite the fact that June is only 12 days away (well, it was when this was written)!

White Bean Cutlets

adapted from savvyvegetarian

Print this recipe!

Ingredients

2 cups white beans rinsed and drained (try preparing yourself from dried)

1 Tbsp. olive oil

1 Tbsp. fresh ginger, minced

2 garlic cloves, minced

1 good pinch freshly chopped chives (or two scallions, chopped)

1 celery stalk, finely chopped

1 carrot, finely chopped

1/2 tsp. paprika

1/2 tsp. cumin

1/4 tsp. fresh thyme

salt and freshly ground pepper to taste

2 Tbsp. parsley, chopped

1/4 cup flour – not all may be needed – any flour will work

1 cup finely chopped fresh breadcrumbs*

* no breadcrumbs?  No problem, chop and whiz bread pieces/slices with crusts in food processor. No processor? Simply rip and finely chop bread and crusts. No bread? Try this yeast free recipe. 

I’m all about being resourceful… (: One has to be when living milessssss from town

Here’s what you’ll do

1. Heat oil on medium/low in heavy bottomed fry pan.

2. Saute carrot and celery until soft, about 5-8 minutes.

3. Add all herbs and spices, except parsley, to fry pan and saute another 2-4 minutes. Constantly stirring…

4. Place cooked and rinsed beans in food processor, add sauteed veggies and spices, parsley, salt, pepper and bread crumbs into processor and combine just until mixed.

5. Add flour, 1 Tbsp. at a time until mixture is thick enough to form patties. aka, cutlets.

6. Form into patties and let chill one hour in fridge.

7. Heat oil in fry pan and fry each 6-8 minutes each side, until nicely browned.

8. Top with Vegetarian Mushroom Gravy.

Vegetarian deliciousness served up in a cutlet…feeds not only the body, but the soul as well…

Enjoy

PS. If you omit the milk and butter in the gravy, you’ll have a delicious vegan recipe too!