Lean lentil cutlets are an excellent dish during fasting. Besides the fact that they consist only of legumes, do not contain meat products, they are also cooked without the use of eggs. Only vegetables and flour are added. It is better to pre-fry the vegetables, so they fully reveal their taste and give the dish juiciness and a more pronounced aroma. Also, lentil cutlets can be supplemented with spices; coriander, suneli hops, turmeric or paprika are perfect.
As for the lentil itself, any kind can be used here. Just keep in mind that depending on the variety you choose, the cooking time of the legume culture will change, as well as the taste and color of the cutlets themselves. This recipe uses red lentils, it cooks quickly, the cutlets come out of it very soft and tender.
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Ingredients:
Red lentils - 150 gr.
Water - 450 ml.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 1 clove
Vegetable oil - 100 ml.
Flour - 3 tablespoons
Ground paprika - 0.5 tsp
Ground coriander - 0.5 tsp
Salt, pepper - to taste
How to cook:
Prepare food.
Sort out the legumes, filtering out possible debris. Next, rinse with running water several times. Place the prepared lentils in a saucepan, pour the indicated amount of water, set on fire. Water can not be poured all at once, but added as it evaporates.
Boil the lentils for 20-25 minutes until the liquid has completely evaporated. Towards the end of the process, add the salt to taste into the pan. The lentils should boil well and look like a thick porridge.
If there is still liquid in the pan, be sure to drain it, otherwise the mass for the cutlets will be very liquid. After boiling, cool the lentils completely, then they will thicken even more.
In the meantime, cook the vegetable sauté. Cut off the top layer from root crops. Chop the head of the onion into medium-sized cubes, grate the carrots with a coarse grater. Place the vegetables in a preheated oil skillet.
Fry the carrot-onion mix for 5 minutes until soft over medium heat, stirring occasionally.
Cool the contents of the pan completely, then combine with cold lentils in a deep container.
Blend the ingredients with a hand blender for a more uniform mince for the patties. If small grains remain, it's okay.
Add the desired amount of flour, minced garlic and all the spices indicated. Stir the mixture thoroughly, salt if necessary.
Preheat a skillet over a fire, add a sufficient portion of oil. Heat it up and add small portions of the lentil mixture. Fry the blanks for 2 minutes on one side, after turning over, fry the same amount of time.
In this way, fry all the cutlets, periodically adding oil. Set the fire to a medium level, cover the pan with a lid during frying.
Place the lentil cutlets on a paper towel to absorb the excess oil.
The dish is ready.
Bon Appetit!
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