Lentil cutlets with mustard sauce
4 servings
30 minutes
Lentil cutlets with mustard sauce are a harmony of flavors born from Mediterranean tradition. Greek cuisine is renowned for its simplicity and use of natural ingredients, and this recipe is a vivid testament to that. Tender cutlets made from red lentils have a pleasant texture thanks to semolina, while sautéed onions add zest. Their golden crust has a delightful crunch, and the mustard sauce with honey and wine vinegar gives the dish a light sweet-sour spiciness. This is an excellent option for those looking to try an alternative to meat cutlets while enjoying a hearty and healthy flavor. They pair perfectly with vegetables or fresh herbs, making the meal light yet nutritious.
1
Add lentils to boiling water and cook for 15 minutes on low heat until it reaches a puree-like consistency. Add salt at the end of cooking.
- Red lentils: 200 g
- Salt: to taste
2
Meanwhile, pour semolina into boiling water in a thin stream, using a ratio of 50 g of semolina to 150 ml of water. Cook for 3 minutes, stirring, until the semolina thickens.
- Semolina: 50 g
- Water: 3 tablespoons
3
Fry the finely chopped onion. Mix lentils, semolina, onion, flour, add salt and pepper.
- Onion: 0.5 piece
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Spoon small 'cutlets' of the prepared dough onto a heated pan with oil. Fry on both sides until golden brown. Serve with your favorite sauce.
- Olive oil: 6 tablespoons
