White Bean "Schnitzel"
and Brussels sprout slaw with mint and pomegranate
Tonight's meatless "schnitzel" features creamy, seasoned white bean patties that are coated in lemony panko and fried until crisp. Different variations of this dish exist throughout the world, but we're giving ours a multi-cultural spin by pairing it with Brussels sprouts, fresh mint, and pomegranate.
Ingredients
- Beans, any white (14 oz / 397 g) - 2 cans , drained and rinsed
- Panko breadcrumbs - 1/2 cup + 1 cup
- Flour, all-purpose - 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Paprika - 1 tsp
- Onion powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Eggs - 1
- Lemons - 1/2 , wedges
- Lemon zest - 2 tsp
- Oil, cooking - 2 Tbsp
- Brussels sprouts - 12 oz , shredded (look for pre-shredded to save time)
- Lemon juice - 4 tsp
- Vinegar, red or white wine - 2 tsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Oil, olive - 4 Tbsp
- Pine nuts - 1/4 cup (sub sliced or slivered almonds)
- Green onions - 2 stalks , chopped, green and white parts combined
- Mint, fresh - 2 Tbsp , chopped
- Pomegranate seeds / arils - 1/4 cup (look for these removed from the pomegranate shells in the produce section; sub dried cranberries or skip)
- Cheese, feta - 2 oz , crumbled
Prep
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Brussels sprouts (if not pre-shredded) - Trim ends and pull off any browning outer leaves. Shred using a food processor or slice very thinly with a knife. (Can be done up to 5 days ahead)
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Make dressing - Whisk together lemon juice, vinegar, mustard, and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Toast nuts - Heat a small skillet over medium-low heat and add pine nuts. Heat until nuts are golden brown and fragrant, stirring frequently to prevent burning, 4 to 5 minutes. Store in an airtight container. (Can be done up to 5 days ahead)
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Make white bean patties - Drain and rinse beans. Place beans in a mixing bowl and mash with a pastry blender or fork, leaving some larger pieces of beans intact for texture. Combine beans with first portion of panko, flour, soy sauce, paprika, onion powder, salt, black pepper, and eggs. Form the mixture into patties - two per serving. (Note: If the mixture is too sticky to work with, add some additional flour until the patties can be easily shaped.) (Can be done 1 day ahead)
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Lemons / Green onions / Mint - Prep as directed.
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Make slaw - In a large serving or mixing bowl, combine Brussels sprouts, green onions, pine nuts, mint, pomegranate seeds, and feta crumbles. Toss gently with dressing until combined.
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Make
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Combine second portion of panko and lemon zest in a shallow dish. Working with one patty at a time, firmly press it into the breadcrumbs to coat on both sides. Set aside.
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Heat a skillet or frying pan with cooking oil over low-medium heat. Sear white bean patties on all sides until deep golden brown and heated through, 8 to 10 minutes total (depending on thickness). Adjust the heat as needed if the panko breading starts to look too brown before the patties have had time to heat all the way through. If working in batches, you may need to add more oil to the pan before each batch.
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Divide bean patties among serving plates. Serve with Brussels sprout slaw on the side and lemon wedges to squeeze over everything. Enjoy!
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