Billed Carrot Cutlets Recipe
Ingredients
2 cups cooked and drained soybeans
1 large carrot, grated
1/2 teaspoon salt
1/4 cup finely chopped cashews
2 tablespoons snipped fresh dill weed
1 egg, lightly beaten
1/3 cup wheat germ
1/4 cup vegetable oil
Directions
1. Mash the soybeans with a potato masher until smooth. Stir in carrot, salt, cashews, and dill.
2. Shape the mixture into cutlet shapes. Dip into the egg and coat with the wheat germ.
3. Heat the oil in a skillet. Add the cutlets and fry quickly until lightly browned on both sides. Drain on paper towels.
2. Shape the mixture into cutlet shapes. Dip into the egg and coat with the wheat germ.
3. Heat the oil in a skillet. Add the cutlets and fry quickly until lightly browned on both sides. Drain on paper towels.
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