Lentil and rice cutlets
5 servings
60 minutes
Lentil and rice cutlets are a fragrant and nutritious dish inspired by Indian cuisine. Its roots lie in the traditions of vegetarian Indian cooking, where spices play a key role in giving food a rich flavor and appetizing aroma. The tender texture of lentils combined with fluffy rice forms the perfect base for crispy cutlets that can be served as a standalone dish or alongside fresh salad and yogurt-based sauces. These cutlets are an excellent choice for a light dinner or healthy snack; they are filling yet remain light and easily digestible. Spices add warm zest, while herbs provide fresh notes. A great option for those seeking an alternative to meat cutlets while maintaining flavor richness and health benefits.
1
Rinse the lentils, pour boiling water over them, and let them swell for 20 minutes.
- Lentils: 1 glass
2
Cook the rice until done, it's better if it is slightly overcooked.
- Rice: 1 glass
3
Grind the lentils in a blender or pass them through a meat grinder.
- Lentils: 1 glass
4
Mix rice with lentils, salt, spices, and herbs.
- Rice: 1 glass
- Salt: to taste
- Spices: to taste
- Green: 1 bunch
5
Form patties with wet hands and fry them in oil until golden brown.
- Breadcrumbs: 1 glass