Crispy White Bean Cutlets with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy White Bean Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy White Bean Cutlets with Roasted Asparagus

Enjoy a satisfying dish featuring hearty white bean cutlets that are crisped to perfection and served alongside tender, roasted asparagus. This recipe brings together creamy beans, wholesome oats, and egg whites for a lightly spiced patty, balanced with the bright, fresh flavors of caramelized asparagus—a delightful meal for any time of day.

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NUTRITION

513kcal
Protein
34g
Fat
10.5g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Rolled Oats

2 Egg Whites

1 tbsp Grated Parmesan Cheese

1 cup Asparagus

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus.

  • 2

    Drain and rinse the cannellini beans. In a food processor, blend the beans with rolled oats until mostly smooth but still retaining some texture.

  • 3

    Transfer the bean mixture to a bowl and stir in the egg whites and grated Parmesan. Season with salt, pepper, and garlic powder.

  • 4

    Shape the mixture into small, evenly sized cutlets.

  • 5

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil. Cook the cutlets for about 3-4 minutes on each side or until golden and crispy.

  • 6

    Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 7

    Serve the crispy white bean cutlets alongside the roasted asparagus, and enjoy your balanced meal.

Crispy White Bean Cutlets with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy White Bean Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy White Bean Cutlets with Roasted Asparagus

Enjoy a satisfying dish featuring hearty white bean cutlets that are crisped to perfection and served alongside tender, roasted asparagus. This recipe brings together creamy beans, wholesome oats, and egg whites for a lightly spiced patty, balanced with the bright, fresh flavors of caramelized asparagus—a delightful meal for any time of day.

NUTRITION

513kcal
Protein
34g
Fat
10.5g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Rolled Oats

2 Egg Whites

1 tbsp Grated Parmesan Cheese

1 cup Asparagus

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus.

  • 2

    Drain and rinse the cannellini beans. In a food processor, blend the beans with rolled oats until mostly smooth but still retaining some texture.

  • 3

    Transfer the bean mixture to a bowl and stir in the egg whites and grated Parmesan. Season with salt, pepper, and garlic powder.

  • 4

    Shape the mixture into small, evenly sized cutlets.

  • 5

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil. Cook the cutlets for about 3-4 minutes on each side or until golden and crispy.

  • 6

    Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 7

    Serve the crispy white bean cutlets alongside the roasted asparagus, and enjoy your balanced meal.