Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients of the recipe.
Step 2:
Drain the water from the lentils previously soaked overnight.
Step 3:
Grind the lentils to a porridge state.
Step 4:
Peeled, washed and grated carrots are fried in vegetable oil, adding spices.
Step 5:
Boil the rice until soft, chop and add to the lentils.Mix thoroughly.
Step 6:
Next, add the roasted carrots and salt. Mix everything again until a homogeneous consistency.
Step 7:
From the cooked minced meat we form cutlets and fry in oil from all sides.
Step 8:
Carrot lentil cutlets are ready.
Soak the lentils overnight. The water should cover it completely. The next day we get rid of the water, and the lentils themselves are passed through a meat grinder / food processor until they turn into porridge.
We pass both carrots through the grater. In a saucepan with water, add a little salt and cook the rice in it until it becomes soft. Grated carrots are fried in a frying pan, in vegetable oil. Add spices to it and mix. When the carrots are glazed and darken, we take it out of the pan.
Boiled rice is passed through a meat grinder / food processor, as we previously did with lentils. We combine the ground rice with lentils into one mass, simultaneously adding carrots and salt.
Vegetarian lentil cutlets we make from this minced meat. While still raw blanks are completed by frying in a frying pan. We put the fire on medium power. Fry from all sides. Dinner is served!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
