Lentil cutlets
4 servings
30 minutes
Lentil cutlets are a fragrant dish of Indian cuisine that harmoniously combines spicy spices and the delicate texture of legumes. The origins of this recipe trace back to traditional vegetarian dishes in India, where lentils are used as a base for hearty and nutritious meals. These cutlets have a warm golden hue thanks to turmeric and gain an appetizing crispy crust when complemented with sesame and breadcrumbs. Their flavor unfolds after some time post-cooking, becoming rich and soft. The perfect pairing is serving with yogurt, sour cream, fresh vegetables, and thin lavash in which the cutlets turn into a hearty vegetarian shawarma. This dish is suitable for a light dinner or nutritious lunch, offering enjoyment from the richness of flavors and aromas.
1
Pour boiling water over the lentil flakes. While they swell, attend to the rest.
- Lentils: 300 g
2
Fry finely chopped onion with grated carrot in a pan with a lot of oil. We will later fry the cutlets in this oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: to taste
3
Add onion and carrot, turmeric, and salt to the lentil flakes. Mix well. The consistency should not be too liquid so the patties don't fall apart, but also not too thick to avoid dryness. You can adjust the consistency with boiling water and flour.
- Onion: 1 piece
- Carrot: 1 piece
- Turmeric: 1 tablespoon
- Salt: pinch
- Wheat flour: 1 tablespoon
4
Make patties, coat them in breadcrumbs mixed with sesame, fry on both sides, and serve. The patties become especially tasty an hour after frying - they settle slightly and firm up. They are delicious served with yogurt or sour cream, salad, and thin lavash - you can make vegetarian shawarma with the patties.
- Breadcrumbs: to taste
- Sesame seeds: 1 tablespoon
- Vegetable oil: to taste
