Those who do not like meat or do not eat it because of some circumstances, but want to please themselves with tasty and hearty cutlets, can try to cook vegetarian cutlets from lentils.
Taste of meat, they certainly will not replace, but perfectly diversify your diet, in addition, this dish is much more useful than meat. And so that you could choose from, we collected some of the most successful recipes for cutlets from lentils.
Cutlets of lentils with mushrooms
Replace plain lentils with mushrooms can be tender cutlets of similar composition.Ingredients:
- lentils - ½ st;
- champignons - 100 g;
- carrots - 1 piece;
- onion - 1 piece;
- egg - 1 piece;
- manga - 3 tbsp. spoons;
- garlic - 1 clove;
- salt and black pepper - to taste;
- vegetable oil.
Preparation
Before preparing the cutlets from lentils, soak it in water for 10 hours. Then boil until cooked. Cut mushrooms large, onions - finely, and grate carrot on grater. Fry the vegetables in oil until done. Transfer them to a blender, then send the lentils, salt, pepper, egg and chopped garlic.
Whisk all together, but not to the state of gruel, but so that a whole lentil and pieces of vegetables come across. From this mass, blend small cutlets and fry them for several minutes on each side. Serve separately or as a garnish.
Cutlets of lentils in the oven
Ingredients:
- lentils - 100 g;
- carrots - 100 g;
- onion - 100 g;
- yolks - 2 pieces;
- fresh cabbage - 100 g;
- spices - to taste;
- sesame - 2 tbsp. spoons;
- vegetable oil for frying.
Preparation
Pour lentils with water and let stand for at least a couple of hours. Then boil until done. Cabbage and onion finely chop, and carrots - grate. Pass the vegetables in vegetable oil until they become soft. In a bowl, combine the prepared lentils, vegetables and one yolk, season with spices and, if necessary, salt, mix thoroughly.
Then use a blender to make a homogeneous mixture from this mass. Lubricate the pan with oil and, forming wet cutlets with the wet hands, lay them on it. On top, oil the cutlets with yolk and sprinkle with sesame seeds. Put them in the oven, heated to 180 degrees for 15 minutes.
Cutlets from lentils with rice
Ingredients:
- lentils - 1 item;
- brown rice - 2 items;
- stewed cabbage - 4 tbsp. spoons;
- onion - 1 piece;
- garlic - 4 cloves;
- ground linseed - 2 tbsp. spoons;
- turmeric - ½ tsp;
- chili - pinch;
- salt and black pepper - to taste;
- olive oil - 2 tbsp. spoons.
Preparation
Lentil and rice cook until ready, according to the instructions. Lentil with a fork, mix with chopped onions and garlic, rice, cabbage, spices and flaxseed.
Wet your hands and form small cutlets, fry them on both sides for 3 minutes, and then lay them on a baking sheet covered with parchment paper and put in the oven. Bake cutlets at 180 degrees for 15 minutes.
Cutlets from green lentils
Ingredients:
- green lentils - 1 item;
- onion - 6 pcs .;
- bread crumbs - 1 item;
- black ground pepper, salt, spices - to taste;
- turmeric - ½ tsp;
- vegetable oil for frying.
Preparation
Soak the lentil for 10 hours. Peel onion and cut into small pieces, fry it in oil until golden. Lentil into a colander, let it drain, and then pass through the meat grinder along with the onion. Add salt and spices, and stir the stuffing.
Breadcrumbs are combined with turmeric, ground meatballs, roll them in breadcrumbs and fry for 5 minutes on each side, after which reduce the heat, cover the pan with a lid and heat them for another 5 minutes.
Cutlets from red lentils
Ingredients:
- red lentils - 250 g;
- sour cream - 1 tbsp. a spoon;
- flour - 50 g;
- salt and greens - to taste;
- asafoetida - pinch
- vegetable oil.
Preparation
Cook the lentils, drain excess water and mash it in a mash. Allow to cool, add flour, spices, salt, greens and mix well. Blind the cutlets, fry them in vegetable oil for 3-4 minutes on each side and serve with sour cream.
In all the above recipes, lentils can be substituted for any cereal and, for example, cook buckwheat or rice crocheted .