Ingredients
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2 cups Soaked lentils
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1 pc Baked potato
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1 pc Onion
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4 cloves Garlic
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1 spoon Flax seed powder
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1 spoon coriander seeds
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1 teaspoon Salt
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1 teaspoon Turmeric
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1 teaspoon Black pepper
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3 spoons Chickpea flour
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3 spoons Oat flour
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100 grams Fresh parsley
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100 grams Basil
Directions
Healthy and hearty lentil cutlets contain simple ingredients that can be found in all homes.
I tried to make this gluten-free, vegan (dairy-free, egg-free) lentil cutlet, which is very nutritious and rich in protein and iron. And suitable for children who go to school, they can easily sandwich and eat this healthy lentil cutlet.
Tips and tricks:
To make a crispy and delicious vegetable lentil cutlet, soak the lentils overnight until morning and change the water twice.
Instead of eggs, use oat flour and chickpea or chia seed flour.
To make lentil cutlets on a diet, you can put the lentil cutlet ingredients into a muffin and put it in the oven. You can make a mold and fry it in a pan with oil.
You can use any aromatic vegetables.
You can keep the lentil cutlet ingredients in the freezer to fry and eat whenever possible.
You can use an electric meat grinder if you don’t have a mixer.
You can sandwich this lentil cutlet and eat it with pickled cucumber, lettuce, and tomato, or you can eat it with rice.
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Steps
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1
Done
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Soak the lentils in water for twelve hours and change the water twice until the texture of the lentils is soft. |
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2
Done
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Add cooked potatoes to the soaked lentils, which will help the cutlets stick. |
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3
Done
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Wash and chop fresh parsley and basil and add to the lentil mixture. |
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4
Done
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Add salt, black pepper, turmeric. |
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5
Done
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Use oat flour and chickpea flour to make the cutlets cohesive. |
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6
Done
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Take the lentil cutlet ingredients, make a mold, and fry both sides of the cutlets with a little oil in a pan. |
