Lentil cutlets, lean, vegan

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make meatless vegan lentil cutlets? Prepare all the necessary ingredients. Take medium-sized carrots and onions, a large potato tuber or 2 small ones. Any unscented oil will do. Green lentils are suitable as they retain their shape better. Rinse it well in several waters, add 2 glasses of water, and let it cook. This will take approximately 25 minutes (after boiling). If you soak the lentils in advance, they will cook faster.

2. STEP 2

   

   Peel and rinse the onions and carrots. Grate the carrots on a coarse grater or cut into thin strips. Cut the onion into arbitrary cubes. Since the vegetables will later be chopped with a blender, the shape of the cutting is not important.

3. STEP 3

   

   Heat a frying pan and carefully pour 2 tablespoons of vegetable oil onto it. Fry the vegetables, stirring occasionally, over medium heat for 6-7 minutes. Cool.

4. STEP 4

   

   Wash and peel the potatoes and garlic well. Grate them on a fine grater, drain the juice. Drain carefully so that only the liquid comes out and the starch remains. Thanks to it, the cutlets will keep their shape.

5. STEP 5

   

   Try the lentils; if they are already soft and there is too much water, increase the heat and, stirring, evaporate all the liquid. Cool the finished lentils a little. To mix the minced meat for the cutlets, take a deep bowl. Place fried onions and carrots, grated potatoes with garlic and lentils into it. Add salt and spices to taste.

6. STEP 6

   

   Using a blender, grind all ingredients. Mix thoroughly. If the minced meat turns out to be liquid and it is impossible to form cutlets from it, add flour in small portions, focusing on the appearance of the minced meat. It shouldn't spread. I didn't need the flour this time.

7. STEP 7

   

   The cutlets are very tender and if you make them too large, it will be difficult to turn over. For one cutlet, there is enough minced meat the size of a large walnut. Form cutlets and fry them over medium heat on both sides in vegetable oil until golden brown.

8. STEP 8

   

   These cutlets can be fried without adding oil. To do this, turn the heat down and increase the cooking time.

Comments on the recipe

Natalia M

07.09.2023

4.8

I just had 200 g of green lentils left, I still didn’t know what to do with it. And she made very tasty cutlets. It turned out that cutlets can be tasty even without meat. I took more carrots for juiciness, the rest of the proportions were according to the recipe. Perhaps that’s why my “minced meat” came out a little runny. Therefore, I decided not to add flour, but to try adding semolina, remembering its ability to absorb moisture. I left the mixture for the semolina to swell and mixed again. I sculpted the cutlets with wet hands, the “minced meat” became quite dense and held its shape perfectly. The finished lentil cutlets turned out very tasty, a little reminiscent of pea puree in taste. The crust turned out crispy, like meat cutlets. My daughter didn’t even understand what they were made of. I just ate it with noodles as a side dish. It’s absolutely delicious with ketchup) A wonderful recipe, I’ll take note for the Lenten menu.