Kitchen appliances and utensils:
- beaker;
- hob;
- sieve;
- deep plate;
- wooden plank;
- kitchen knife;
- coarse grater;
- pan;
- scapula;
- a blender or a meat grinder;
- paper towel;
- flat plate for serving.
Ingredients
| Product | amount |
| Lentils | 200 g |
| Medium-sized carrots | 2 pcs. |
| Onion | 2-3 pcs. |
| Salt | Taste |
| Ground black pepper | Taste |
| Curry | Pinch |
| Semolina | 1-2 tbsp. l |
| Vegetable oil | 5-7 Art. l |
| Whole Grain Flour | 3-4 tbsp. l |
| Bran | 1 tsp |
| Caraway seeds | Pinch |
Step cooking
- Before cooking, rinse a little 200 g of lentils of any kind and soak in cold water. We leave it to stand all night to soften and increase by about 2 times. In the morning, drain the water using a sieve.
- On a board we cut 2 medium onions, previously peeled and washed under water. Cut the onion into small cubes. If you want to make cutlets more juicy, then you can take more onions. On a coarse grater, rub 1 large carrot or 2 medium-sized ones.
- We put a frying pan on the fire and pour 1-2 tbsp. l vegetable oil. We wait until the oil warms up a little, and put the chopped vegetables into the pan. Lightly fry vegetables, stirring with a spatula. Do not fry vegetables too much, they should remain juicy.
- At the end of frying vegetables, add a pinch of curry, a little black pepper and salt. Mix everything a bit to evenly distribute salt and spices. Fry for a few more minutes and turn off the heat.
- Grind lentils with other ingredients using a meat grinder or blender. It is necessary to repeat the manipulation twice to achieve a uniform consistency. First chop the lentils 2 times until the lumps completely disappear.
- Add fried vegetables to the bowl of a blender with well-chopped lentils. Grind again until smooth.
- The resulting mass is transferred to a deep plate. Add 1-2 tbsp. l semolina and mix well. Adjust its amount yourself so that the stuffing turns out to be thick, molded well and kept in shape. Leave the minced meat to stand for 10-15 minutes, so that the semolina is slightly swollen. If necessary, slightly add salt to the lentil mass.
- In a deep bowl, mix about 3-4 tbsp. l whole grain flour and 1 tsp. bran. A similar mixture is necessary as a breading cutlets.
- We collect 1 tbsp. l forcemeat and form cutlets, rolling them in breading.
- Heat the pan with vegetable oil. For frying cutlets, you need about 4-5 tbsp. l oils. It is recommended to add a pinch of caraway seeds and a little curry to add color to the flavor. We put lentil patties on a heated pan.
- Fry the patties on each side for several minutes until a golden crust appears.
- After cooking, put the patties on a flat plate covered with a paper towel to absorb excess fat.
- Lentil cutlets are ready, and you can serve them with any side dish.
Video recipe
This video is about cooking lean lentil cutlets.To make them will not be difficult even for an inexperienced hostess, since the whole process is described in detail with the smallest details. Recommendations are given on which ingredients to use for the cutlets themselves, as well as what is better to take for breading.
Have you tried cooking lentil patties and did you like their taste? What other additional ingredients do you add and with what spices do you season the minced meat? It is interesting to read in the comments your favorite recipe for cooking cutlets with the addition of lentils.
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