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Lentil cutlets lean, vegan

Lentil patties (lean, vegan)

See for yourself that patties can be delicious without any meat. These lentil patties will appeal to anyone who eats healthy or vegetarian, as well as anyone who likes to experiment. Lentils paired with vegetables bring your body plenty of good nutrition.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Green lentils

200

Potatoes (large, or 2 medium)

Carrots (medium)

Onion (medium)

Garlic

Dry spices (to taste)

Salt (0.5 tsp)

Vegetable oil

Wheat flour (if needed)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 24 % 11 g

Carbohydrates 56 % 25 g

228 kcal

GI: 92 / 0 / 8

Cooking method

Step 1:

How do you make lean vegan lentil patties? Gather all the ingredients. Use a medium carrot and onion, and one large potato or two small ones. Any odorless oil will do. Green lentils work well here since they hold their shape better. Rinse them well in several changes of water, add 2 cups of water, and put them on to cook — that takes about 25 minutes (after they come to a boil). If you soak the lentils ahead of time, they'll cook faster.
Step 2:

Peel and rinse the onion and carrot. Grate the carrot on the coarse side of a grater or cut it into thin matchsticks. Cut the onion into rough cubes. Since the vegetables will be blitzed in a blender later, the cut doesn't matter.
Step 3:

Heat a skillet and carefully pour in 2 tablespoons of vegetable oil. Sauté the vegetables over medium heat for 6–7 minutes, stirring now and then. Let them cool.
Step 4:

Wash and peel the potato and garlic well. Grate them on the fine side of a grater and drain off the juice that's released. Drain carefully so only the liquid leaves and the starch stays behind — it's the starch that helps the patties hold their shape.
Step 5:

Taste the lentils; if they've softened but there's too much water, turn up the heat and, stirring, cook off all the liquid. Let the cooked lentils cool a little. To mix the patty mixture, use a deep bowl. Put in the sautéed onion and carrot, the grated potato and garlic, and the lentils. Add salt and spices to taste.
Step 6:

Blend all the ingredients with a blender. Mix thoroughly. If the mixture turns out too loose to shape into patties, add flour a little at a time, going by how it looks — it shouldn't spread. I didn't need any flour this time.
Step 7:

These patties are very delicate, and if you make them too big they're awkward to flip. About a large walnut's worth of mixture is enough for one patty. Shape the patties and fry them over medium heat on both sides in vegetable oil until golden.
Step 8:

You can also fry these patties with no oil at all. To do that, lower the heat and increase the frying time.

This amount makes 16 small patties.
You can serve them with vegetables, various sauces, or sour cream.
They come out tender and savory. I can't say it's one of my favorite dishes — I prefer lentils as porridge or soup. But they're worth making to add some variety to the family menu.
If you use ready-made spice blends, be sure to read the ingredients on the package. They often already contain salt, so take that into account or you risk over-salting the dish.
Instead of all-purpose flour, you can use whole-wheat flour.
For frying, use an oil with a high smoke point! Any oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that start burning quickly. Refined oils stand up to heat better and have a higher smoke point. Make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oils.