Lentil cutlets cooking recipes. Lentil Cutlets: Tasteful Benefits

Lentil cutlets can be cooked on fasting or fasting day. Lentils are very useful, because they have a lot of protein. It also does not accumulate toxic substances at all, and this is very important with our ecology. These beans are indispensable for vegetarians and for people who are contraindicated in meat.

In terms of nutritional properties, it is able to replace both meat and bread. Therefore, lentil cutlets are not only tasty, but also a healthy, nutritious dish. The saying from Russia: "Lentils served on the table - health in your family" - has a scientific basis. These legumes contain B vitamins, vitamins A, C, they are rich in iron, zinc, phosphorus, magnesium, potassium, flavonoids, carbohydrates, fiber, protein and folic acid, which prevents cancer.

Dishes from it, including cutlets, are indicated for diabetes, cardiovascular diseases, and digestive problems. It is useful for a pregnant woman for the all-round development of the fetus, but it is not recommended for gout. It does not accumulate radionuclides and toxins, as a result of which it is considered a pure ecological product.

Types of lentils

Among the many varieties of this plant, chefs distinguish 4 of the most suitable for cooking.

• Brown - the most popular type, which is used mainly for soups with vegetables and spices. The grains after thermal exposure take on a creamy structure and hold their shape well.
• Red is the second most popular. She melts very quickly. Therefore, you can cook it when time is very short. In 15 minutes you'll be great. rich soup or soft, boiled porridge.
• Beluga lentils look like black beluga caviar, for which it got its name. Small rounded black grains do not require soaking, keep their shape after heat treatment have a spicy taste.
• Puy (French green, dark, motley) is the most fragrant variety with a spicy smell of pepper. Requires long cooking, preferably with pre-soaking, perfectly retains its shape. Lentils of this variety are often used in salads.

Lentil cutlets - simple and tasty recipes

Lentil cutlets with raisins

You will need:

• 100 g red lentils;
• 400 g of tomatoes;
• 1 head of onion;
• 2 tbsp. spoons of raisins;
• 1 teaspoon curry;
• 6 sprigs of parsley;
• juice of ½ lemon;
• 3 art. spoons of flour;
• 2 tbsp. spoons vegetable oil;
• salt and pepper to taste.

Cooking method:

Cut the tomatoes crosswise, pour over with boiling water, remove the skin, chop the pulp. Peel the onion, finely chop. Wash the lentils.

Put in a saucepan, pour 200 ml of water, cook for 10-15 minutes, add tomatoes, onions. Cook covered for another 10 minutes.

Add raisins, curry, chopped parsley, lemon juice, salt, pepper, cook 10 minutes. Let cool.

Form 4 flat cutlets from the resulting mass and roll them in flour. Heat oil in a frying pan, add cutlets and fry for 5 minutes on each side. Can be served hot or cold.

Lentil cutlets with zucchini

Ingredients

• 300 g of zucchini and lentils;
• 3 eggs;
• 150 g of carrots and onions;
• 450 g cabbage;
• a head of garlic;
• curry, ground paprika,
• black pepper,
• salt.

Cooking method

1. Sort the lentils, rinse them, cover with water in a ratio of 1:3 and cook until they turn into a puree. Drain and cool.
2. Peel the onion, garlic, rinse and chop with a knife. Peel the zucchini and carrots and chop with a grater. Chop the cabbage into thin strips.
3. Put a deep frying pan on the fire, heat the oil, fry the onion and garlic, then add the grated zucchini and carrots, cabbage, pour in a small amount of water, cover. Simmer until done. Cool the prepared vegetables, mix with lentil puree.
4. Add the yolks to the lentil-vegetable minced meat, season with spices. Form into small patties. Fry in a pan on both sides. Serve with a side dish of boiled rice.

Vegetarian lentil cutlets

Vegetarianism is very important. It is a mistake to think that there are no cutlets in this diet. To make easy vegan lentil patties you will need:

• 1 measuring cup/glass lentils (color not important)
• Crushed crackers - 100 g;
• Bow - 1 pc.;
• Carrot - 1 pc.;
• Tomato paste - 1 spoon;
• Vegetable oil - 20 g;
• Greens - dill, parsley, basil, green onions - only about 80-100 g;
• thyme - a pinch;
• Salt, pepper - optional.

Cooking:

The first step is to boil the main ingredient. Pour it into a saucepan and add 3-4 cups of water. When choosing lentils according to taste characteristics, there is no difference in green and red. However, red cutlets will look prettier.

Vegetables must be subjected pretreatment. After that, the onion needs to be finely chopped, and the carrots are rubbed on a grater. We put them in a preheated pan, where vegetable oil is previously poured, and fry.

Boiled lentils need to be cooled slightly, and then mashed with a blender or potato masher. It’s better to mash it anyway, this consistency is more suitable for cutlets than a homogeneous paste made with a blender.

Add crackers, onions, carrots, spices and chopped greens to the resulting mass. Mix, salt.

We make small, usually oblong cutlets and that's it. In this version, they do not even need to be fried. It is ideal to wrap the cutlet in a lettuce leaf or serve with stewed vegetables.

Cutlets from lentils and buckwheat

Ingredients:

• A glass of any kind of lentils (pre-soak the product for 12 hours in warm water).
• A glass of buckwheat.
• One bulb.
• A couple of cloves of garlic.
• Green lettuce leaves for serving.
• Salt, ground red pepper, parsley sprigs.
• Butter.

How to cook:

Water should be drained from the soaked lentils, then two cereals should be mixed and boiled until tender in salt water. We cool the lentil-buckwheat composition, grind it into a puree using a blender or a kitchen hand crusher. Three onion and garlic on a grater, add products in mashed potatoes, send prepared seasonings, chopped herbs, salt there, mix.

From the minced meat we form cutlets and fry them in heated butter until golden crispy. Put the finished lentil cutlets with buckwheat on lettuce leaves, serve with fresh or canned tomatoes and any sauce of your choice.

On a note! Formed lentil cutlets before frying can be rolled in breadcrumbs or sifted wheat flour. So the crust of the cutlets will turn out more crispy and tasty.

Helpful advice! Before serving, you can pass a little onion rings in a frying pan, put all the cutlets on it and stew them under the lid for a few minutes.

Lentil cutlets with mushrooms

Ingredients:

• champignons (or other mushrooms) - 300 g;
• lentils (any kind) - 180 g;
• onion- 1 PC.;
• sea ​​salt or ordinary salt - to taste;
• ground pepper (black or red) - to taste;
• garlic - 1-2 cloves;
• wheat flour - about 40-50 g;
• sunflower oil - about 60-80 ml.

How to cook lentil and mushroom cutlets:

Rinse mushrooms thoroughly in running water and cut into pieces. Then add chopped onion to the mushroom slices. Fry the mass until golden brown. Boil pre-soaked lentils. Combine the lentil and mushroom masses, then add the peeled and chopped garlic. Blend the ingredients into a puree using the blender's chopping attachment. Add some flour to the mixture to absorb excess liquid. Add pepper / salt, and then mix thoroughly. Blind round or oblong cutlets in shape. Roll them thoroughly in flour. Fry on sunflower oil on both sides until a pleasant golden color.

Lentil cutlets with garlic and tomato paste

Recipe:

1. In a large saucepan put 1 tbsp. dry French lentils and pour 2.25 tbsp. water. Boil. Reduce heat and simmer for 15 minutes. Remove from stove. Cool to keep it warm. Drain liquid. Chop coarsely in a blender.
2. Place lentils in a large bowl. Add 2 tbsp. crushed garlic, one minced small red onion, 2 tbsp. ground cumin, 1 tbsp. smoked paprika, ¼ tsp ground cinnamon, 1/3 st. oatmeal, 2 tbsp. olive oil, 3 tbsp. tomato paste, salt and fresh ground pepper to taste. Mix well. Refrigerate for 30 minutes (optional if the mixture is difficult to shape into patties).
3. Form thick meatballs from the mass. Heat 1 tbsp. vegetable oil in a large frying pan, distributing so that it evenly covers its surface. Place 3 cutlets in a skillet and fry over medium heat, gently flipping, until cooked through and golden brown on both sides. Repeat with remaining mixture; cook patties until golden (approximately 5-8 minutes per batch).
4. For the sauce, put a handful of lemon balm leaves, a handful of basil leaves, a handful of cilantro leaves, juice of a quarter of a lemon, ¼ tbsp. peeled and toasted peanuts, ¼ tbsp. olive oil, ¼ tbsp. water, 1 tsp unrefined sugar, salt and freshly ground black pepper to taste. Grind until smooth and fluid. Serve with meatballs.

Adviсe:

• Cutlets can be placed in a preheated, turned off oven to keep them warm. To warm them up, use microwave oven or a frying pan.
• Cutlets should be stored in the refrigerator, in a container, no longer than 4-5 days. They can also be frozen (with sheets of parchment between each of the patties) for up to one month.
• French lentils can be substituted for regular or red lentils.
• Variations: 1) serve cutlets on a bed of sauce, topped with dry fried noodles and lettuce; 2) wrap them in pita bread, adding the hummus presented above green sauce, tabouleh and pomegranate seeds; 3) serve with plain pea curry and chopped onion.

Lentil cutlets with brown rice

Ingredients:

• Dry lentils (I have red) - 1 tbsp.
• brown rice- ½ st.
• Onion - 1 pc.
• garlic - 6 cloves
• ground flax-seed- 2 tbsp.
• Olive oil - 2 tbsp.
• Braised cabbage- 4 tablespoons
• Pepper
• Turmeric - ½ tsp
• Chile - pinch

Cooking method:

Cook lentils and rice according to package directions. Red lentils are boiled for 10 minutes. Brown rice is poured into boiling water (1 tbsp.) And cook for 30 minutes over low heat under the lid. Mash the cooked lentils with a fork, add rice, chopped onion, crushed garlic, cabbage, flaxseed, spices. Preheat oven to 180C. Line a baking sheet with parchment. Heat up in a frying pan olive oil, form cutlets with wet hands and fry for 3 minutes on each side. Put the cutlets on a baking sheet, bake for 15 minutes.

Green lentil cutlets with onions

Ingredients:

• 1 cup green lentils
• 6 bulbs
• vegetable oil,
• salt,
• spices,
• 1 cup breadcrumbs.

Cooking:

Rinse the grains, soak for 10 hours in water, chop the onion, fry in vegetable oil until golden brown. Throw the lentils in a colander, pass through a meat grinder along with onions, salt, pepper, add seasonings, knead the minced meat. AT breadcrumbs add turmeric. Form cutlets from minced meat, roll in breadcrumbs, fry for 5 minutes on each side, cover, reduce heat, heat for another 5 minutes.

Pour lentils with cold water, bring to a boil, cook over low heat until absolutely soft (lentils should boil). Then put it on a sieve.

Peel and very finely chop the onion. Peel the carrots and grate on a fine grater.

Peel and chop very finely or finely grate the garlic and ginger. Chop green onions.

Heat in a small skillet over medium heat butter and 2 tbsp. l. vegetable oil, put the seeds of cumin. After 30 sec. add ginger with garlic, after another 15 seconds. - all onions and carrots. Fry, stirring, 4 minutes. Remove from heat and immediately stir in lentils.

Add egg and yolk to lentils with vegetables, salt and pepper. Mix thoroughly. Then cover with foil and refrigerate for 15 minutes.

Heat up a large skillet with vegetable oil. With wet hands, take about 2 tbsp. l. minced meat and sculpt a small round cutlet. Fry over medium heat until golden brown at both sides. Serve hot.

Lean lentil cutlets will be the best alternative to traditional meat products. Thanks to the properties of the cereals used as the basis, the products turn out to be incredibly satisfying, nutritious and contain elements that can replace the animal protein needed by the body.

How to cook lean lentil cutlets?

Lentil cutlets, the recipes for which can be either simple or more complex and multi-component, will turn out tasty and appetizing if you follow the recommended requirements and follow certain rules.

1. Lentils must be washed, poured with water, taking two parts of the liquid for one part of the cereal, and boiled until soft.
2. When ready, the remaining moisture is drained, and the mass is pierced with a blender or rubbed with a pusher.
3. Vegetables and additional ingredients, unless otherwise provided by the recipe, are pre-fried in vegetable oil until soft.

Red lentil cutlets

Having figured out how to make lentil cutlets, it will be elementary to implement the technology. The most tender and soft products will be obtained from peeled red cereals, which are cooked for no more than 10 minutes. The same amount will be spent on the preparation of vegetable filling and its sautéing, after which it remains only to form and fry the products in oil.

Ingredients:

• red lentils - 1 cup;
• onions and carrots - 1 pc.;
• garlic - 2 cloves;
• grated ginger - 1 teaspoon;
• zira seeds - 1 teaspoon;
• vegetable oil - 75 ml;
• greens - 1 bunch;
• salt pepper.

Cooking

1. The grits are boiled and mashed until a puree is obtained.
2. Fry the zira in oil for 30 seconds, lay the garlic and ginger, and then add the onions and carrots.
3. Fry vegetables for 5 minutes, stir into lentil puree.
4. Add herbs, seasonings, let the mass cool.
5. Decorate and roast delicious meatballs from lentils in heated oil.

Green lentil cutlets

The recipe for green lentil cutlets is no more complicated than the previous one, but it has its own characteristics that must be taken into account when executing it. This type of cereal is cooked longer and is more difficult to grind, so it is advisable to soak it in advance for several hours in water. In order for the products to keep their shape well, boiled potatoes and flour are added to the base.

Ingredients:

• green lentils - 200 g;
• onions and carrots - 1 pc.;
• garlic - 2 cloves;
• dill and parsley - ½ bunch each;
• turmeric - 1 teaspoon;
• vegetable oil - 75 ml;
• flour - 2 tbsp. spoons;
• salt pepper.

Cooking

1. The soaked lentils are boiled until soft.
2. Potatoes, carrots are boiled and peeled.
3. Saute onions.
4. Grind all the ingredients in a blender, adding herbs and garlic.
5. Season the base with turmeric, salt, pepper, add flour.
6. Made from the resulting mass lean meatballs from lentils and brown them on both sides.

Lentil cutlets with cabbage

Next, you will learn how to cook them so that they turn out juicy and delight with excellent taste. You can get the desired result by adding a little white or white cabbage to the base. red cabbage, which will become a source of additional juiciness of products and enrich their taste characteristics.

Ingredients:

• green lentils - 200 g;
• cabbage - 100 g;
• onions and carrots - 1 pc.;
• garlic - 1 clove;
• vegetable oil - 75 ml;
• flour - 2 tbsp. spoons;
• breadcrumbs - 3 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. Soak and boil lentils.
2. Cabbage is chopped, poured with boiling water, allowed to stand for 30 minutes, after which it is squeezed and crushed together with lentils with a blender.
3. Add garlic, sautéed onions and carrots, flour, season to taste.
4. They decorate round lean lentil cutlets, breaded in breadcrumbs, browned in oil on both sides.

Lean lentil cutlets with mushrooms

Lentil cutlets with mushrooms will become a real delicacy, worthy decorating. Excellent taste and nutritional characteristics of the resulting dish will surprise any gourmet, even the most fastidious. As the main component, you can take red or green lentils, supplementing the cereal with champignons, chanterelles or other mushrooms.

Ingredients:

• lentils - 200 g;
• mushrooms - 300 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 75 ml;
• salt, pepper, spices.

Cooking

1. Boil lentils and fry onions with mushrooms.
2. Grind both bases with a blender, adding garlic.
3. Mix a couple of tablespoons of crackers, salt and seasonings into the base.
4. They decorate lean round lentil cutlets, bread them in breadcrumbs, fry for a couple of minutes on each side.

Lean Lentil and Rice Cutlets

Tender and soft on the inside, along with a crispy crust on the outside, you will get lentil cutlets with rice. If desired, you can add a little fried in vegetable oil or boiled vegetables to the base, which will make the finished products more juicy, transform them taste qualities and make the food less caloric.

Ingredients:

• lentils and rice - a glass each;
• greens - ½ bunch;
• vegetable oil - 50 ml;
• breadcrumbs - 4 tbsp. spoons;
• turmeric, suneli hops, coriander - ½ teaspoon each;
• salt pepper.

Cooking

1. Lentils are boiled, mashed.
2. Add boiled rice, seasonings, herbs, crackers, mix.
3. Decorate products, brown them in oil on both sides.

Cutlets from lentils and beans

Lentil cutlets are nutritious and satisfying if you supplement them with legumes. Below is a recipe for creating a treat with the addition of beans, but if desired, it can be replaced with peas. More appropriate than ever in this case would be cilantro or parsley, the amount of which can be adjusted to taste.

Ingredients:

• lentils and beans - a glass each;
• onion - 1 pc.;
• garlic - 1 tooth;
• greens - 1 bunch;
• vegetable oil - 50 ml;
• flour - 4 tbsp. spoons;
• paprika - ½ teaspoon;
• salt pepper.

Cooking

1. Beans are soaked overnight, washed, boiled until tender.
2. Lentils are boiled in another container.
3. Grind two types of cereals in a blender, adding sautéed onions, garlic and herbs.
4. Season the mass to taste, make cutlets out of it and fry them until golden brown.

Lentil and potato cutlets

Another variation of the dish that can make the most pleasant impression is lean red lentil cutlets with potatoes. Chopped fresh dill, fried carrots grated on a fine grater and chopped mushrooms can be added to the base. Cooking four servings of the dish will take no more than an hour.

Ingredients:

• lentils - 1 cup;
• potatoes - 400 g;
• onion - ½ pc.;
• starch - 2 tbsp. spoons;
• dill - 1 bunch;
• vegetable oil - 50 ml;
• salt, pepper, flour.

Cooking

1. Boil lentils and peeled potatoes, grind to a puree state and mix, adding starch, salt, pepper, dill.
2. Products are decorated, rolled in flour and browned in oil.

Lentil cutlets in the oven - recipe

By cooking lentil cutlets in the oven, you can get rid of the only drawback of browned products in a pan - a fried fatty crust. The resulting dish will not only be an ideal solution for lean or but also adequately complement any dietary meal.

Ingredients:

• lentils - 1 cup;
• cabbage - 100 g;
• onions and carrots - 1 pc.;
• grated ginger root - 1 tbsp. the spoon;
• vegetable oil - 50 ml;
• salt, pepper, seasonings.

Cooking

1. Boil the cereal until soft.
2. Ginger and spices are browned in oil, chopped onions, carrots and cabbage are added, vegetables are presented until cooked.
3. Add roast to lentils, break through the components with a blender, salt, pepper, mix.
4. Make blanks, lay on a baking sheet.
5. Lenten lentil oven cutlets are prepared at 180 degrees for 15 minutes.

Steamed lentil cutlets

Another one of the lentils will allow you to get the most healthy dish, which can be safely included in a dietary and healthy menu. In this case, the composition of the base of the products is supplemented with buckwheat, and the finished blanks are steamed. In an hour, you will have a valuable treat for 4 people on your table.

In the unforgettable 90s, when they didn’t see money for months, but they wanted to eat, wise housewives didn’t invent anything to feed their families not only satisfyingly, but also tasty. Truly masterpiece recipes were born from “nothing”, and it was a special chic to put a dish with cutlets on the table, as they say, from the heat - from the heat. And it was necessary to have golden hands in order to create such cutlets from cheap cereals and vegetables that it is difficult to distinguish from meat ones. Today, of course, there are almost no interruptions in either wages or food, but the recipes remain. And oh, how good are groceries cutlets when you need to feed vegetarians or fasting people, and they are good for the figure. Today you are offered an amazing selection - a variety of lentil cutlets, recipes for a simple and tasty dish prepared for any side dish.

It's healthy and very tasty

Lentils look and taste a little like peas, and this is no accident: it is a “relative” of peas. Both are in the legume order. However, lentils have not yet received such wide recognition as peas. However, in Europe too. But wise Asians revere lentils, and since ancient times. And archaeologists discovered lentil grains during excavations in the territory of ancient Egypt, which confirms the idea of ​​early cultivation of this plant.

How useful is lentils? Well, first of all, it is a valuable source of protein. It is quite capable of replacing animal protein. And it is also rich in potassium and phosphorus, calcium; there is a little iron in it, vitamins of group B and also C., it is perfectly absorbed by the body, saturating it with energy.

Why cutlets?

Lentil cutlets are a dish suitable for the daily menu. Due to its almost neutral taste, lentils absorb the aromas of spices and other ingredients. Well boiled, it keeps its shape well, and the cutlets do not fall apart.

Lentils can be mixed with meat or minced fish- the taste of cutlets will not be distinguished from classic meat cutlets, however, they will turn out to be lighter, airy, melting in the mouth, and, most importantly, easily digestible by the body. Vegetables, cereals, eggs - all these ingredients are excellent "friends" with minced lentils.

Minced meat is easy to cook. First of all, choose a variety of lentils. Optimally - brown or red. Lentil beans must first be soaked to soften the fibers in water or boiled, and then crushed to a puree state. It is convenient to do this with a food processor or blender.

Also required for cutlets are the ingredients:

• breading (flour or crackers, you can use bran);
• spices - salt, paprika, favorite seasonings, pepper;
• greenery;
• oil (both for frying in a pan and for greasing a baking sheet in the oven).

And then - you can create at your discretion. Everything that is tasty, affordable and healthy goes into minced meat! Below are the most simple recipes cutlets. Let them be your "first clod-free pancake" on your way to creating culinary masterpieces!

Lean cutlets: 2 recipes

Having tried at least once these lean lentil cutlets, recipes with photos of which you will find below, believe me, you will love them and will cook them quite often!

Lenten cutlets

Fragrant lentil cutlets with mushrooms will decorate any table, including fasting. And even a novice hostess can cook a recipe.

Ingredients for the dish:

• lentils suitable for cooking varieties - red or brown - a glass;
• any mushrooms (champignons, boletus, mushrooms, etc.) - 250-300g;
• large onion;
• 1/3 head of garlic (a couple of teeth);
• ground breadcrumbs;
• spices - pepper and salt, you can suneli hops, etc. taste;
• for frying - in the right amount of vegetable oil.

1. Before you cook meatless lentil cutlets with mushrooms, the beans must be boiled until ready, mashed into a puree.
2. Then the mushrooms are fried with onions and also chopped.
3. Mix lentil and mushroom-onion puree, pepper and salt, knead until smooth.
4. Cutlets are formed, rolled in breadcrumbs and fried in oil on both sides until crispy.

Lentil cutlets with potatoes

Such cutlets are very satisfying, a light green salad is good as a side dish. Here is the list of ingredients:

• a glass of red bean lentils;
• about 400 g of potatoes;
• dill - several branches;
• for breading - flour or crackers;
• spices (salt, pepper, etc.);
• vegetable oil.

First, boil the lentils well. At the same time, boil potatoes in another saucepan. It can be boiled right in its uniform - so the tuber does not boil soft and is not saturated with water, which is undesirable in lentil cutlets.

Grind the prepared lentils and potatoes (peeled) into a homogeneous puree. Salt, pepper, sprinkle with a little dill and knead with your hands so that the minced meat is well mixed.
We form cutlets, carefully roll them in flour (you can - in breadcrumbs, but the flour “eats” less oil when frying) and fry on both sides.

Vegetarian lentil cutlets

An ideal dish for those who do not eat animal products is lentil-cereal cutlets. They are high in protein and fiber and are filling and tasty. To prepare them, you need:

• lentils (red or brown bean) - 1.5 cups;
• polished rice or buckwheat - a glass (you can take both cereals in ½ cup);
• herbs and spices - according to taste preferences;
• breading base;
• frying oil.

Boil the lentils well, grind into minced meat. We also boil the cereal. If we take buckwheat, it is not necessary to boil: you can pour boiling water for half an hour - it will swell by itself.

Minced meat with ready-made cereals is mixed and flavored with salt and spices, you can chop the greens. We roll the formed cutlets in breading and fry them. A crispy toasted crust will tell you about readiness. You don’t have to worry about the fact that the cutlets are not fried: all the ingredients in them have already been heat-treated.

Vegan Lentil Cutlets with Meat Flavor

Such a dish will perfectly fit into the diet of the most zealous refusers from "animal food".

"Lyrical" digression, or a vegetarian to a vegetarian - discord

Since we are talking about fasting and vegetarian dishes, I would like to clarify, for those who, perhaps, are not in the know: how do vegetarian cutlets differ from vegan ones.

Vegetarians and vegans are the “target audience” for which lentil cutlets are great. However, when cooking for a vegetarian, you can allow the addition of eggs, milk to the recipe, and vegans will not tolerate even if you grease the baking sheet in a rustic way using a goose feather. Vegetarians, often, simply refuse meat, because, according to ethical or religious (maybe other) principles, they do not accept the killing of animals. But milk and eggs, for example, cheese and cottage cheese, do not require the killing of animals, and therefore they are allowed to be eaten. And vegans give up everything that is connected with animals in their favor. Many adherents of this lifestyle do not even consume honey and gelatin, do not wear clothes made of leather and natural wool, etc. This is why vegan lentil patties, the recipes for which contain only vegetable ingredients, are cooked so strictly!

How to make vegan meatballs

The vegan red lentil patties are the best. And to give them a pseudo-meat flavor and aroma, a little trick will help: you can give exclusively vegetable cutlets a meaty flavor by adding ground nutmeg to the minced meat - just a pinch!

So, for the preparation of such cutlets we take the following products:

• a glass of lentils;
• one root crop of carrots and potatoes;
• a pair of garlic cloves;
• turmeric - teaspoon
• a pinch of nutmeg, salt and black pepper;
• for breading - a little flour;
• vegetable oil;
• some chopped greens.

After boiling the lentils, add boiled, peeled and chopped carrots and potatoes to it. Grind all herbal ingredients in a blender. Then season with spices and herbs.

Cutlets form and roll in flour. Fry in oil in a pan.

Lazy lentil cabbage rolls

Lentil cutlets, which resemble cabbage rolls in taste and aroma, are a pleasure to cook: quick and easy.

These are the ingredients we need:

• a glass of lentils;
• rice - ½ cup;
• white cabbage - 200 g;
• salt, pepper - to taste;
• onion bulb;
• carrots - 1 pc.;
• for breading - crackers;
• oil for frying cabbage rolls.

1. First things first, boil the lentils and rice separately. Then grind the beans into minced meat, wash the rice to remove stickiness.
2. We rub the carrots on a grater, chop the onion and fry the vegetables in oil. Add them to the lentil mince.
3. We chop the cabbage very finely, put it, washed boiled rice and spices to the lentil-carrot-onion minced meat and knead until smooth. From this mass we sculpt oval cutlets and fry in oil. Then for a short time (about 7 minutes) we place in a preheated oven for it to reach.

In the oven

An alternative to frying in a pan is lentil cutlets in the oven. This method of cooking is most suitable for a strict diet, when fried is not allowed.

The ingredients for the cutlets will be:

• lentil grains - a glass;
• raw oatmeal flakes - a glass;
• a small carrot and one onion;
• a handful of breadcrumbs;
• soy sauce - 1 tablespoon;
• salt, favorite spices to your taste.

Everything is prepared simply. We boil the lentils. Then we send it and oatmeal to a blender to grind. We prepare the carrot on a fine grater and chop the onion very finely. We mix the vegetables into the minced meat, salt and ennoble with your favorite spices.

Preheat the oven well (up to 180 degrees), form cutlets and, transferring them to an oven baking sheet, bake for about 15 minutes.

And with what to serve lean lentil cutlets? Of course with sauce!

The sauce will improve the taste of cutlets, make the dish less dry. What sauces can be served? In principle, any unsweetened. Here are 2 recipes delicious sauces, almost universal and goes very well with lentils:

Spicy tomato. We take 200 g of tomatoes in own juice and we clean them from the skins, putting them in a deep convenient dish. Add a tablespoon of non-aromatic vegetable oil, chopped garlic - a couple of cloves, a pinch of pepper, ground nutmeg, salt and cilantro. Grind everything with a blender, bring to a boil and after a couple of minutes remove from the stove.

Simple - with flour and vegetables . In a dry frying pan, dry the flour (2-3 tablespoons), making sure that it does not burn. We cool down the flour. Then pour ½ cup of cold water into it, mix, breaking up the lumps. We prepare medium-sized carrots and onions for frying: we clean and chop - carrots on a grater, onions - with a knife. Fry in oil, adding a tablespoon of tomato paste and chopped garlic clove. Then pour in the flour "broth", mix, salt and pepper, bring warm water to the desired density and let it boil for a couple of minutes.

Lentil cutlets will become easier to cook, knowing a few secrets:

1. Before you cook lentil cutlets, you can not boil it, but keep it in hot water at least an hour (preferably overnight). Then just drain the water and grind.
2. To make the minced meat more pliable and sticky, you can add an egg to it (if this does not abhor the vegetarian principles).
3. Wetting your hands in cold water before picking up a ball of minced meat for forming cutlets, it will become easier to shape it - it will not stick to your fingers.
4. If you add lentil minced meat 1: 1 to minced meat, then no one will guess that meat-and-vegetable cutlets - there you can save on meat, feeding the family tasty and satisfying.
5. For breading, you can take not only flour and crackers - chopped herculean flakes are also excellent.

Lentil cutlets made from the most simple products, is not only economical, but also tasty and healthy. Let's eat right and become healthier and more cheerful!

For those who fast, I recommend this very simple and delicious recipe cutlet from lentils. Cutlets are tender and very juicy, they are delicious both hot and cold the next day. Lean cutlets are prepared from lentils, and taste a bit like potato zrazy.

Ingredients:

(18-20 cutlets)

• 1.5 cups lentils
• 2 large carrots
• 2 large onions
• 1/2 tsp salt
• 1/2 tsp suneli hops or seasonings for meat
• 1/3 tsp black ground pepper
• flour for breading cutlets
• vegetable oil for frying

1. Cooking lentil cutlets is quite simple, to be honest, it’s even difficult to spoil anything))) The only thing is that lentils must be soaked overnight.
2. So, we measure out one and a half cups of lentils. Pour more water and leave until morning or afternoon. It is advisable to withstand at least 10-12 hours.

3. The next day, drain the water in which the lentils were soaked. By this time, the lentils swell, increasing in volume by 2-3 times.
4. Fill the lentils with fresh water and put on fire. Cook for 10-15 minutes. It won't take much time, but it will greatly facilitate the preparation of cutlets.

5. We throw the lentils into a colander.

6. While the lentils are cooking, peel and dice the onion. Especially finely, you can not cut, then all the same we will pass everything through a meat grinder. We clean the carrots, three on a coarse grater.
7. In a small amount of vegetable oil, first stew the onion, then add the carrots. Simmer covered over low heat until the vegetables are soft.

8. Let the vegetables and lentils cool, and then pass everything together through a meat grinder (we put a fine mesh). The result is an almost homogeneous lentil minced meat for lean cutlets.
9. We put salt, pepper, hops-suneli. If there is no suneli hops, then you can replace it with seasoning for meat or chicken, but the taste will turn out a little easier. Stir the minced lentils well so that the salt and spices are evenly distributed throughout the volume.

10. Well, then it’s a matter of technology - we sculpt lentil tunics. Dredge each cutlet well in flour. Breadcrumbs can be used instead of flour, I prefer flour as it takes much less vegetable oil.
11. Fry lentil cutlets in a well-heated pan.

12. Since minced meat for lentil cutlets is made from ready ingredients, then fry the cutlets for just a couple of minutes on one side and the same amount on the other. Our task is to get a beautiful golden crust.

13. Ready cutlets are served on the table with a green salad,