Lentil cutlets
8 servings
30 minutes
Lentil patties are a delicious and nutritious dish of Greek cuisine that embodies Mediterranean traditions. Hearty, crispy on the outside and tender on the inside, they reveal the deep flavor of lentils enhanced by the aroma of roasted vegetables, spices, and herbs. In Greece, such patties are often served with yogurt sauces or fresh salads, creating a harmony of flavors. This excellent vegetarian dish can replace meat cutlets and become part of a healthy diet. They are convenient to prepare in advance and acquire an appetizing crust thanks to the breading that makes them particularly appealing. Suitable as a main dish or as an appetizer, their rich flavor pairs wonderfully with various side dishes.
1
Place the lentils in a pot and add 1.5 liters of water, bring to a boil, cover with a lid, and simmer on low heat for 40 minutes.
- Green-brown lentils: 450 g
- Salt: to taste
- Ground black pepper: to taste
2
In a pan, sauté carrots, onions, and garlic, add pepper, and cook for 10 minutes. Season lentils with salt and pepper, transfer to a bowl, and mash into a puree. Add vegetables, cayenne pepper, nutmeg husk, herbs, and tomato paste. Let cool.
- Onion: 2 heads
- Carrot: 2 pieces
- Garlic: 2 cloves
- Bell pepper: 1 piece
- Cayenne pepper: 1 teaspoon
- Ground mace: 0.5 teaspoon
- Chopped parsley: 1 teaspoon
- Chopped fresh thyme: 1 teaspoon
- Tomato paste: 4 teaspoons
3
Divide the mass into 24 parts and form patties. Brush with beaten eggs and coat in breadcrumbs. Fry the patties in hot peanut oil until golden brown. Let the oil drain and serve.
- Chicken egg: 2 pieces
- Breadcrumbs: 110 g
- Peanut oil: 1 teaspoon