Lentil and vegetable cookies
4 servings
58 minutes
Lentil and vegetable cookies are an unusual yet surprisingly tasty baking option that combines the nutritional qualities of lentils with the sweet notes of corn. This recipe may have emerged as a result of experimenting with healthy ingredients in European cuisine aiming for healthy eating. The flavor is soft, with a light sweetness from corn and an earthy hint from lentils, while the addition of spices adds zest. These cookies are great as a nutritious snack or a light complement to a main dish. They can be served with yogurt sauce, fresh vegetables, or simply enjoyed for their unique texture—crispy on the outside and tender on the inside.
1
Preheat the oven to 180 degrees.
2
Chop the onion into small cubes about 2 mm.
- Red onion: 0.3 head
3
Peel the carrot and cut it into small cubes about 1-2 cm. Boil the carrot in water in the microwave for 4 minutes and let it cool.
- Carrot: 1 piece
4
Drain and rinse the corn and lentils.
- Brown lentils: 1 jar
- Canned corn: 1 jar
5
Mix all ingredients in a bowl, pressing slightly with a fork. Shape into patties about 5 cm in diameter and 2 cm high.
- Brown lentils: 1 jar
- Canned corn: 1 jar
- Carrot: 1 piece
- Chicken egg: 1 piece
- Red onion: 0.3 head
- Spelt flour: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
6
Line a baking tray with parchment paper greased with vegetable oil and carefully place the pastries. Put in the oven and bake for 40 minutes.
- Salt: to taste