Step-by-step recipe for lentil cutlets - tasty and simple

General cooking principles

Lentils are pre-soaked or boiled. It is ready in a few minutes of cooking, so the cooking process does not take much time. To form the correct mass of minced meat, different ingredients are used. The dish can be served with different sauces, side dishes and grilled vegetables.

Lentil cutlets

Cooking time 30 minutes

calorie content per 100 grams 151 Kcal

How to cook:

1. Pour two glasses of water over the lentils in the evening and leave overnight.
2. In the morning, the swollen grains should be ground into pulp using a blender or meat grinder.
3. Peel the potatoes and grate them on a medium grater.
4. Grind the carrots in the same way, after peeling them.
5. Add root vegetables to the lentil mass and stir and season. You can use a mixture of seasonings for cutlets.
6. With wet hands, form small identical cutlets from the mixture.
7. Fry over medium heat until lightly browned. Serve with sour cream or your favorite sauce.

Tip: if you don’t have potatoes, you can replace them with one medium zucchini. These products are needed to hold the mass together.

Recipe 2: Turkish lentil cutlets

Turkish lentil cutlets - kofte - are one hundred percent a summer dish. They are eaten cold on a hot afternoon, each cutlet wrapped in a green, juicy lettuce leaf.

And the best thing about this recipe is that today we won’t have to fry or bake the cutlets. ??!! But how, Holmes? And like this…

• 1 cup lentils;
• 4 tbsp. bulgur (or crushed crackers);
• 1 onion;
• 1 carrot;
• 1 tbsp. tomato paste;
• 2 tbsp. olive oil;
• 2 bunches of any fresh herbs (parsley, dill, celery, basil, green onions);
• a pinch of dry thyme;
• salt, pepper to taste.

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If we decide to use crushed breadcrumbs, good! There is no need to carry out any preparatory procedures with them.

But if somewhere out there, among the jars of cereals, one was found with the remains of bulgur, then we will all be very happy! And then the first thing we do is pour boiling water over the bulgur to steam it. Boil the lentils in 4 glasses of water, not forgetting to add salt a couple of minutes before they are ready.

If you want beautiful cutlets, take red lentils. I didn't have a red one, unfortunately. Cut the onion into small cubes, grate the carrots, and then fry them together in olive oil. Mash the boiled lentils into minced meat using a potato masher. You can use a blender or food processor for this task, but you should not bring the lentils to a paste. To the “coarse” mass obtained from lentils, add bulgur (or bread crumbs), tomato paste, fried onions and carrots, spices and finely chopped herbs. Mix everything thoroughly and get lean lentil minced meat for cutlets. The fun begins! From minced meat we make tiny cutlets the size of a plum - oblong, and ideally also pointed at both ends. And just put them on a large flat plate.

Vegan lentil cutlets with meat flavor

This dish will fit perfectly into the diet of the most ardent abstainers from “animal food”.

“Lyrical” digression, or vegetarian versus vegetarian - discord

Since we are talking about lenten and vegetarian dishes, I would like to clarify for those who may not know: how 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 add eggs and milk to the recipe, and vegans will not tolerate even if you grease the baking sheet in a rustic way using a quill 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 killing animals, and therefore are allowed as food. And vegans refuse everything related to animals for their benefit. Many adherents of this lifestyle do not even consume honey and gelatin, do not wear clothes made of leather or natural wool, etc. This is why vegan lentil cutlets, the recipes for which contain exclusively plant ingredients, are prepared so strictly!

How to make vegan meat-flavored cutlets

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

So, to prepare such cutlets we take the following products:

• a glass of lentils;
• one root vegetable each 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;
• a little chopped greens.

After boiling the lentils, add boiled, peeled and cut into pieces carrots and potatoes. Grind all plant components in a blender. Then season with spices and herbs.

Form cutlets and roll in flour. Fry in oil in a frying pan.

Lentil cutlets with rice

Ingredients:

1. Lentils – 1 cup;
2. Rice – 1 glass;
3. Egg – 2 pcs.;
4. Breadcrumbs - ½ cup;
5. Spices – 1 tsp;
6. Vegetable oil – 4 tbsp;
7. Salt – 1 tsp.

Cooking method:

1. Lentils, according to the classics, are soaked overnight.
In the morning it should be washed and boiled for a short time. 2. Rice is cooked until done. In this case, it does not need to be washed for a long time; the stickiness and viscosity are very useful to us.

3. Place lentils and rice in a blender bowl. Beat the eggs in there and add salt. It’s better to mix the spices with breadcrumbs. Grind everything until smooth.

4. Pour crackers into a bowl. Having formed the cutlets, roll each one in breadcrumbs with spices and place in a frying pan in hot oil.

5. Fry each cutlet over high heat. In fact, all the components are already ready and our task is to create a golden brown crust.

6. Serve cutlets with herbs and vegetables. You can decorate with green onions and parsley sprigs.

Cooking time – 40 minutes. Number of servings – 8.

You may also be interested in these recipes:

1. How to cook delicious chicken breast cutlets

2. Beef cutlets - a recipe for a tasty and appetizing dish

3. A win-win meat dish - how to prepare minced meat cutlets?

Lenten lentil cutlets and their recipes with photos are almost a culinary masterpiece, aimed at vegetarians and those who adhere to fasting. The vegetable menu has its own special value of influence on the human body. Its main essence is unloading and cleansing of toxins. Lentils contain high amounts of protein and special amino acids not found in other vegetables.

Vegetarian lentil cutlets in the oven

A delicacy for vegetarians! Lentil cutlets with meat flavor, seeds, flax, Chinese cabbage, baked in the oven. Thanks to the interesting solution and combination of products, even children like this dish!

To prepare we will need:

• Lentils – 250 gr.
• Carrots – 1 pc.
• Onion – 1/2 pcs.
• Garlic – 3 cloves
• Flax seeds – 1/3 cup
• Sunflower seeds – 0.5 cups
• Chinese cabbage – 2-3 leaves
• Vegetable oil – 30 ml.
• Flour – 50 gr.

1. Soak the lentils in water for a couple of hours in a ratio of 1 cup of cereal to 2 cups of water. Then drain the water, rinse the cereal and cook according to the instructions on the package (depending on the variety) until tender.

2. Grind with a blender until smooth.

3. Chop the onion, fry a little in a frying pan in vegetable oil.

4. Grate the carrots on a coarse grater, add them to the onion and leave the vegetables to simmer under the lid closed for several minutes until soft.

5. Grind sunflower seeds and flax seeds in a coffee grinder and add to lentils.

6. Pass the garlic through a press.

7. Grind the leaves of Chinese cabbage with a blender.

8. Combine all ingredients with fried onions and carrots, mix well. Salt and pepper the cutlet mass

9. We form small cutlets with our hands so that they hold their shape, sprinkle them with flour.

Place on a baking sheet greased with oil. Place in an oven preheated to 180 degrees for 20-30 minutes.

If desired, the cutlets can be fried in a frying pan.

How to cook Lentil cutlets

As I already said, the lentils should be pre-soaked for several hours. Since it belongs to the legume family, it takes quite a long time to prepare.

Our lentils are soaked, and we can start preparing the rest of the products. Finely chop the onion and fry in vegetable oil until golden brown.

Now we need to chop the lentils, I do this using a meat grinder. Then add fried onions, semolina, salt and pepper to it, mix thoroughly until a homogeneous mass is formed. You can also add fresh herbs; they never hurt here.

Pour a small amount of vegetable oil into the frying pan, and while it heats up, we sculpt beautiful and neat cutlets. Then put them in a frying pan and start frying.

Fry for 5 minutes on one side, then turn over, cover with a lid and fry on the other side for 5 minutes.

Our lentil cutlets are ready, and now you can take a sample. Bon appetit!

With red lentils and ginger

Ingredients:

• red lentils - 1 tbsp.;
• carrots - 1 pc.;
• onions - 1 pc.;
• chopped ginger - 1 tsp;
• garlic - 2 cloves;
• zira - 1 tsp;
• dill and parsley - to taste;
• table salt - to taste;
• ground black pepper - to taste;
• sunflower oil - 50-60 ml;
• wheat flour or breadcrumbs - 1 tbsp.

Preparation:

1. Lentils must be soaked in cold, clean water for several hours. Then it must be boiled until soft and turned into puree. It is better to soak it the day before so that you can leave it in water all night.
2. Heat a small amount of sunflower oil in a frying pan, add cumin to it and fry it for half a minute.
3. Following the cumin, add ginger and chopped garlic to the pan.
4. Fry finely chopped onion and grated carrots in oil with spices.
5. Mix lentil puree with fried vegetables, add finely chopped herbs, as well as the required amount of pepper and salt. Stir thoroughly.
6. Make small cutlets from the prepared mass, each of which needs to be rolled in flour. Breadcrumbs are also suitable for this purpose.
7. Fry first on one side and then on the other side in unused oil.

Cooking tips:

This vegetarian cooking option will appeal to all lovers of hot and spicy flavors. This dish can be served with a side dish of boiled rice.

If desired, the cutlets can be cooked both in the oven and in a double boiler. This will make them even more useful!

Lentil cutlet recipes

With pumpkin

1. Prepare 80-90 grams in advance. flour passed through a sieve. You will also need about 0.4 kg. red or brown lentils, onion, carrot, spices to your taste, 6 cloves of garlic. 200-250 g of pumpkin pulp is enough, prepare another 350 g. Chinese cabbage and semolina.
2. Boil pre-sorted and washed lentils. When it is ready, pass the mixture through a meat grinder and add salt. Wash, peel, and chop all the vegetables in the quantities according to the recipe and season with spices.
3. Add flour to this minced meat. Combine lentil puree with vegetable gruel. Form the flatbreads so that they resemble cutlets. Fry until golden or bake in the oven.

With onion

1. To prepare flavorful cutlets you will need about 200 grams. green legumes, 6 pcs. medium-sized onions, seasoning at your discretion and 100 gr. breadcrumbs for breading. Don't forget to rinse and soak the lentils before cooking.
2. The beans will have to sit for about 10 hours. To do this, it is best to leave the raw materials overnight. After this, you can start chopping the onions. Sauté it in vegetable oil until golden. Drain the lentils in a colander, then put them and the onions through a blender.
3. Add seasonings to the prepared mixture and mix again. Add turmeric to bread crumbs. This will add interesting notes to the dish. Make molds from the minced meat and roll in breading. Fry on both sides for a few minutes. Then simmer under the lid for another 4 minutes.

With zucchini

1. The dish with the addition of zucchini turns out quite tender. To do this, you need to boil 100 grams. red lentils until soft. Then puree it any way you like. Next, chop the onion and 4 cloves of garlic.
2. Fry vegetables until golden in vegetable oil. Add 1 grated carrot and grated medium sized zucchini to the frying mixture. Chop 100 gr. white cabbage. Fill the ingredients with water and cover with a lid. Simmer them until fully cooked.
3. At the same time, mix the lentil puree with 1 raw yolk and your favorite seasonings. Mix vegetables into this mixture. Form cutlets and fry in a frying pan or in the oven.

With sour cream

1. Consider another variation of unusual cutlets. Already soaked red lentils in the amount of 250 g. should be boiled in a salted solution for a third of an hour. Drain off the remaining water as soon as you complete all manipulations.
2. Turn the raw materials into a homogeneous mixture and wait to cool. Add 50 grams to the puree. wheat flour and favorite seasonings. Stir until smooth. Make the preparations and fry in olive oil until golden brown. Serve with fresh herbs and sour cream.

With buckwheat

1. Boil 200 gr. buckwheat. Meanwhile, soak the same amount of legumes for half an hour. Then boil. Chop one onion and mix with cereals.
2. Pass through a meat grinder. Add seasonings and finely chopped herbs. Dip the pieces in flour and fry until golden brown. Serve with garlic sauce.

Can you eat lentils if you have diabetes?

With tomatoes

1. Finely chop a small onion. Then rinse 150 gr. red legume variety. Place the ingredients into the pan. With 400 gr. Ripe tomatoes should be peeled. Chop the tomatoes and add to the main mass.
2. Pour in 50 ml. water. Simmer the components over low heat for about a third of an hour. Add finely chopped herbs and seasonings to the mixture, wait another 10 minutes. Make the dough and roll in flour. Fry until golden brown.

A short recipe for vegan or meatless lentil cutlets

1. Pour lentils with purified cold water, put on high heat, bring to a boil, cook over low heat for 15-20 minutes until soft and boiled, 5 minutes before turning off, add salt to taste.
2. Chop the onion, garlic and herbs very finely, grate the carrots and ginger on a fine grater.
3. Heat a frying pan over medium heat, add half a teaspoon of Ghee or vegetable oil, fry the cumin seeds, after half a minute - garlic and ginger, after 15 seconds - onions and carrots.
4. Fry the vegetables for 5 minutes, stirring constantly, then remove from the heat.
5. Mix the fried vegetables with boiled lentils, add salt, pepper, chopped herbs, mix thoroughly and put in the refrigerator, covered with cling film, for 10-15 minutes so that the minced lentils cool down.
6. Take it out of the refrigerator and make medium-sized cutlets, 1.5 cm thick (wet your hands if the minced meat sticks).
7. Heat a frying pan over medium-high heat, add additional Ghee, if desired, and fry on both sides until golden brown, about 2 minutes.
8. Serve with your favorite side dish .

Now you know how to cook lentil cutlets and lentils themselves. The word lentils has appeared in my recipe many times already. The rye is rye, the oats are oated, the lentils are lentilized, but oh well. Sergei and I are soon going to Lviv, and then to Transcarpathia for a whole week to walk and enjoy nature. We are taking a vacation for ourselves, it’s time to travel a little. Oddly enough, we have never been to Lviv before; I really want to go quickly and look at this wonderfully beautiful (according to eyewitnesses) city. Have you ever been to Lviv?

But my recipes won’t stop coming out, I have everything prepared, so stay with me! Amazing whole wheat flour muffins with blueberries are waiting for you! By the way, see the link for other lentil dishes Be sure to stay with me, subscribe to the newsletter for new articles , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

And Vika Leping was with you! Try to bring my recipe to life, share with your friends what can be prepared from lentils, like, leave comments, rate it, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and of course enjoy your food! I love you, be happy!

Lentil cutlets: recipe

These cutlets are truly a godsend for vegetarians. They prepare cleanly, simply, quickly. They will fill you up until dinner and delight you with the taste.

What we need:

• red lentils - 4 tbsp;
• salt, pepper - to taste;
• onion - 60 g;
• carrots - 100 g;
• sunflower oil - 100 ml;
• flour - 4 tbsp;
• spices (paprika, dried garlic, pilaf seasoning) – 0.5 tbsp.

Quantity: 8 cutlets

How to make cutlets from lentils

1. Soak the lentils for 2 hours, boil until tender (20 minutes). If you soak it overnight, it will cook in just 5-7 minutes.

2. Sauté onion (finely chopped) and carrots (grated on a fine grater) in vegetable oil.

3. Mash the finished lentils with a fork. You can turn it into a homogeneous mass using a blender, but the option of preserving the texture is more interesting.

4. Add fried vegetables, spices, salt, flour (1-2 tbsp) and mix well.

5. With wet hands, form cutlets and roll them in flour.

6. Fry, uncovered, over medium heat until golden brown.

Good served hot, with vegetables and herbs.

Author: Irina Eremeeva

Cooking vegan lentil cutlets

A vegan is a person who completely refuses to consume not only meat, poultry, fish and other seafood, but also such animal ingredients as milk, eggs and butter (butter).

If there is such a representative among your guests, then you should carefully try to please him. To do this, we recommend using the following recipe.

So, we need:

• red lentils – about 100 g;
• juicy carrots – 2 pcs.;
• large bitter onions – 2 pcs.;
• Korean cabbage – ½ piece;
• semolina – 2 large spoons;
• breadcrumbs - 4 large spoons;
• garlic cloves – a couple of pieces;
• salt and ground black pepper – use to taste;
• Any vegetable oil – use for frying.

Making a delicious dinner in the oven

Lentil and potato cutlets are more satisfying than the previous dish. However, it is not recommended to fry them, as they taste best after baking in the oven.

So, we need:

• green lentils – about 100 g;
• juicy carrots – 100 g;
• large bitter onions – 100 g;
• egg yolks – 2 pcs.;
• medium potatoes – 3 pcs.;
• breadcrumbs - 3 large spoons;
• garlic cloves – a couple of pieces;
• salt and ground black pepper – use to taste;
• Any vegetable oil - use to lubricate the sheet.

1st version of boiled lentil cutlets in a frying pan and in the oven

For the cutlets, we use round rice (required!), long, a little starchy, and will not bind the cutlet mass. Fill the round rice with water (rinse the rice first), in the following proportions: 1 part rice 3 parts water. The rice needs to be boiled until it becomes sticky so that it allows the cutlets to take shape.

While the rice is cooking, cook the lentils (half the portion), cool, drain the water, and blend with a blender. The rice is already ripe - let’s cool it. Cut and fry the onion.

That's it, our products are ready, let's start making cutlets. Since I initially set out to make cutlets from both raw and boiled lentils, we also divide all the products in half. Place the first part of the products in a bowl, add salt and pepper. If you wish, you can also grate the raw potatoes on a fine grater, just be sure to squeeze the skin off of it.

Heat oil in a frying pan. Pour flour into a plate. We make balls, dip them in flour, and form a patty.

Place in oil. Fry.

Place on a plate to cool.

My conclusion : due to the fact that the lentils were boiled and wet, the cutlets turned out to be too tender. I fried some of the cutlets and put some in the oven so that they could bake without fat. And I turned out to be right, the cutlets turned out thicker in the oven, and I liked them better.

How to cook better

In order for lentil cutlets to bring maximum benefits to the body and figure, you must follow a few simple rules for their preparation:

• more often cook from boiled, rather than from raw, fried, baked or steamed beans - when cooking, up to 30-40% of harmful oxalates are removed, which significantly reduces the level of load on the kidneys;
• Boil the beans until soft, but do not let them boil - this will allow you to drain the excess liquid without damaging the main product;
• immediately after removing from the stove, rinse with cold water - this will stop the process of further cooking under the influence of internal heat, and the grains will not turn into porridge.

If after cooking you plan to drain the liquid completely, then to prevent the lentils from starting to stew during the process of evaporation, it is advisable to immediately use a large volume of water - it should be 2.5–3 times the mass of the dry product.

Option 2 raw lentil cutlets in a frying pan

I already wrote above that I divided the lentils, soaked in the evening, in half. Now it's the turn of raw lentils. Just drain the water and place it in a blender, blend. And then everything is as in the first option: combine with rice, onions, salt and pepper. Forming cutlets.

Then I experimented: I rolled some cutlets in flour, others in breadcrumbs, and fried others without dredging at all.

I liked them better in flour, but you can try how you like them. Those cutlets, made from raw lentils, were perfectly fried without deboning. They turned out to be more dense, excellent taste, satisfying and healthy.

Now you know how to save money when you have no money, how to prepare a delicious and satisfying dish for Lent or a vegan menu. It's simple, healthy, tasty and satisfying, I recommend it - be sure to try it.

When a friend came to visit and tried these lentil cutlets, she said: “It’s delicious, but if you add just a little more minced meat here, it would be absolutely wonderful.” So, if you are not a vegan, do not fast, and just want to save money, then you can do so, and then these cutlets will be like meat cutlets. You can also cook it - it’s also tasty and at the same time economical.

Cooked by Olga Bar, bon appetit!

Vegetarian cutlets, what are they made from?

As many of you know, vegetarian cutlets are prepared from a wide variety of ingredients. This is the uniqueness of vegetarian cuisine, that there are no strict standards and templates, you can always use creativity and just everyday ingenuity or practicality, call it what you want :)

This was the case with wheat cutlets, or rather with cutlets made from wheat porridge. At that point in my life, I already knew that most ready-made vegetarian sausages and sausages are made from wheat protein, which acts as a filler. That's why the idea came up to make cutlets from wheat porridge. It turned out very tasty! And, of course, spices play an important role in such cutlets, especially garlic, which is a natural flavor enhancer.

⚠ Read how to cook them in our article “Vegetarian cutlets from wheat porridge”.

Lentil cutlets are also quite easy to prepare, because after cooking they become soft and mold well by hand.

⚠ This is how we once cooked lentil cutlets in the oven. If you avoid fried foods, then this Lentil Cutlets recipe is for you. Recipe for cooking in the oven"

We are trying to fry less, but we have not yet been able to completely eliminate frying; strict obligations in food, as we have noticed, do not lead to very good consequences. As they say, fanaticism does not lead to anything good. That’s why lately we’ve been frying the cutlets, it’s tastier. And the inside of these cutlets are already ready, so they don’t take long to fry.

What are vegetarian cutlets made from?

All types of legumes can be used for cooking. Such cutlets contain vegetable protein and help reduce cholesterol and triglycerides (fats, elevated levels of which lead to the development of cardiovascular diseases) in the body.

Provided they are properly cooked, legumes are easily digestible and make up for the protein deficiency in the diet of those who adhere to a strict vegetarian diet.

Lentils contain large amounts of folic acid and iron. This makes it an indispensable product for children and women, since these elements are responsible for the function of hematopoiesis and the proper functioning of the reproductive system.

The presence of soluble fiber in lentils has a positive effect on the body and improves the digestion process.

Chickpeas (or chickpeas) are excellent for weight loss. The plant fibers it contains provide a long-lasting feeling of satiety.

Compared to regular peas, lentils and beans, the nutrients from chickpeas are absorbed faster

Natural antioxidants in beans have a positive effect on all body systems. In addition, it contains arginine, which reduces the amount of sugar in the blood.

Beans are a common and affordable food product

Delicious dishes can be prepared not only from legumes, but also from vegetables. Those losing weight will appreciate zucchini cutlets, as they have an average calorie content of 90 to 120 kcal.

Zucchini cutlets are indicated during the recovery period after illness, as well as for digestive problems

Carrot cutlets must be included in the diet of children, as this vegetable has a positive effect on growth and vision. For adults, this dish will help get rid of increased fatigue.

Among the vitamin composition of carrots, vitamins C, E, K, and B can be distinguished.

It is curious that heat-treated root vegetables are absorbed by the body better than raw ones.

Cabbage is also great for making light and diet cutlets. The calorie content of this dish does not exceed 100 kcal.

Cabbage fiber improves intestinal motor activity and has a positive effect on the development of beneficial intestinal microflora - a necessary element for improving the process of food digestion

Cutlets with zucchini

Products needed for the recipe: red lentils – 100 grams, one yolk, zucchini – 100 grams, the same amount of cabbage, onions – 60 grams, carrots – 40 grams, garlic – three cloves, dried garlic, curry, ground paprika, pepper, salt . Now let's prepare vegetarian cutlets. Boil the lentils until they turn into puree and cool.

Chop the onion, chop the garlic, sauté until soft, then add the zucchini and grated carrots, shredded cabbage, pour in water, cover with a lid and simmer the vegetables until cooked. Then combine the vegetables with lentils, yolk, spices, and knead. All that’s left is to form the cutlets, bake them in a frying pan – and you’re done. You can also cook the dish in a double boiler or oven to suit your taste.

Benefits of lentils

In terms of nutritional properties, it can 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 means health in your family” has a scientific basis. These legumes contain B vitamins, vitamins A and C, they are rich in iron, zinc, phosphorus, magnesium, potassium, flavonoids, carbohydrates, fiber, protein and folic acid, which prevents cancer.

Dishes made from it, including cutlets, are indicated for diabetes and digestive problems. It is useful for a pregnant woman for the comprehensive development of the fetus, but it is not recommended for gout. Lentils do not accumulate radionuclides and toxins, as a result of which they are considered a clean environmental product.

Bean cutlets recipe

Bean cutlets can be prepared with minced meat. They will turn out very tasty. The preparation is simple. We will need: raw beans - one glass, egg - one, optional minced meat - 200 grams, a piece of bread - white, milk - 100 ml, dill, parsley, one onion, garlic - 2-3 cloves, ground black pepper, salt, crackers or flour, for frying - vegetable oil. Bean cutlets are prepared as follows. Wash the beans and soak in cold water. It is advisable to do this in the evening. Drain the water in the morning and boil the beans until tender. Place in a colander. Soak the bread in milk. Peel the garlic and onions.

Now we need a meat grinder. Using it, we grind the squeezed bread, garlic, onions and beans. Add minced meat to this mixture, beat in an egg, and also add frozen or chopped herbs, pepper, salt and mix very thoroughly. Heat the frying pan well with vegetable oil. We form bean cutlets from the minced meat, roll them in flour or breadcrumbs and fry them on both sides. We watch carefully, they should not burn. These cutlets can be served with any sauce, such as tomato.

Recipe for lentil cutlets in the oven

Ingredients: one glass of buckwheat, one onion, one glass of legumes, three cloves of garlic, butter, spices and herbs. Preparing lentils Wash the legumes and set to cook for two hours. Boil buckwheat separately until tender, then cool, combine with lentils and add onion (chopped). Grind the resulting mass through a meat grinder, add finely chopped greens, salt and mix thoroughly. We make cutlets from this homogeneous mass, bread them in flour and place them in a frying pan, heat it and pour in oil. Close the lid and simmer until half cooked.

Then we put the dish in the oven and bake for about ten minutes until an appetizing crust forms. Serve with any sauce you like, any will do. As you can see, lentil cutlets are lean, very easy to prepare, and the benefits from them are no less than from meat ones. So give them preference at least once a week. Bon appetit!

Lentil cutlets - general cooking principles

Cutlets are prepared from any variety of lentils. This will not affect the taste in any way. The only difference is the cooking time for the legumes; green lentils take a long time to cook and are quite difficult to chop. Red, on the contrary, cooks quite quickly and boils well.

Lentil varieties that take a long time to cook are recommended to be soaked in warm water for several hours in advance.

Cutlets are fried in a frying pan or baked in the oven. They can be cooked with vegetables, cereals or minced meat. Here we have collected the best recipes that will help you diversify your diet.

Boil the lentils, grind them in a blender or meat grinder, add the remaining ingredients and knead the minced meat. Next, cutlets are formed and fried in hot oil or baked in the oven. Fried or raw onions, garlic, spices, herbs, eggs and boiled or raw vegetables are added to lentil cutlets.

Serve lentil cutlets with sour cream or your other favorite sauce. You can serve boiled rice or vegetable stew as a side dish.