Vegan Lentil Cutlets
2 servings
30 minutes
Vegan lentil patties are an amazing combination of simplicity and sophistication from Thai cuisine. Thais skillfully combine healthy ingredients to create dishes with deep, rich flavors. Here, tender, slightly nutty lentils blend with aromatic garlic and fresh celery, while a crispy paprika coating adds zest. Baked to a golden crust, the patties make an excellent alternative to meat cutlets. Perfect for a light dinner or as a side dish to vegetables. They can be served with a refreshing Thai sauce or green salad, enhancing the dish's flavor palette. Easy to prepare, they offer comfort and enjoyment to anyone who appreciates healthy and delicious food.
1
Heat olive oil in a pan.
- Extra virgin olive oil: 4 tablespoons
2
At this time, finely chop the celery and garlic.
- Celery: 1 stem
- Garlic: 1 clove
3
Put lentils in the pan, add celery and garlic. Stir and simmer for about 15 minutes.
- Canned lentils: 250 g
- Celery: 1 stem
- Garlic: 1 clove
4
Add 2 tablespoons of breadcrumbs and salt. Mix, pressing the lentils slightly with a spoon. Achieve a more or less uniform, dense mass. Put it in the refrigerator for a couple of hours or more.
- Breadcrumbs: 8 tablespoons
- Salt: to taste
5
When it's time to cook, prepare the breading mixture: mix 6 tablespoons of breadcrumbs, paprika, and salt in a bowl. Preheat the oven to 220 degrees.
- Breadcrumbs: 8 tablespoons
- Ground paprika: to taste
- Salt: to taste
6
Take the prepared product out of the fridge and shape it into small, slightly flattened patties using your hands. Coat the patties in breadcrumbs and place them on a greased baking sheet.
- Breadcrumbs: 8 tablespoons
- Extra virgin olive oil: 4 tablespoons
7
Bake until done, serve hot.
