Learn how to cook cutlets from lentils is simple and tasty, recipes are available and will help you to master the task without unnecessary hassle. The use of the dish will not cause doubts, and excellent taste will pleasantly surprise by harmony, saturation and unlimited variety, thanks to the addition of the base with other products.
How to cook cutlets from lentils?
Delicious cutlets from lentils are prepared from boiled to full preparedness or soaked cereals with the addition of seasonings and determining the taste and nutritional content.
- In the basis of lentils for cutlets can be added raw, fried in a frying pan or boiled vegetables, boiled cereals, meat products.
- In order for the products to hold the mold well, a little flour can be added to the resulting mass or an egg added.
- As a seasoning use laconic set of salt and pepper, and if desired, expand it by adding all kinds of spices, fresh or dried herbs.
- Lentil patties are fried in a frying pan in oil, baked in the oven or boiled, which only strengthens their dietary and useful qualities.
Lentil lean cutlets - recipe
Prepare cutlets lentil from lentils is simple and tasty, recipes do not contain eggs, meat and other products of animal origin. In addition to onions and breads, it is allowed to add chopped and slightly cabbage, slightly ground to softness, grated on a small grater, boiled carrots or potatoes fried until the moisture evaporates with the addition of onion mushrooms.
Ingredients:
- green lentils - 300 g;
- onion - 1 piece;
- black bread - 3 slices;
- vegetable oil - 100 ml;
- salt, pepper, bread crumbs.
Preparation
- Soak lentils for the night.
- Drain the water, combine the rump with bread and onions in a blender container and turn into a puree.
- Add salt, pepper, form cutlets from the obtained base, bread in breadcrumbs.
- Fry the lean lentil patties in monastic style in hot oil on both sides.
Cutlets of lentils and rice
Lentil patties - a recipe that can be executed with boiled rice until ready. Groats should ideally be round-grained varieties. In the composition, as in the previous case, there are no fast components, which allows you to serve delicious items to the lean table or to include in the diet of vegetarians.
Ingredients:
- lentils - 1 glass;
- rice - 1 glass;
- greens - 1 bunch;
- vegetable oil - 100 ml;
- curry, paprika - 1 pinch;
- salt, pepper, bread crumbs.
Preparation
- Boil to digestion rice, mixed with boiled and chopped in a blender or grinder lentil.
- Add greens, curry, paprika, salt and pepper, mix.
- Form small cutlets from boiled lentils with rice, bread them in breadcrumbs and fry in oil.
Cutlets of lentils with flour
In cutlets from red lentils, cooked until cooked, and then crushed flour is added for plasticity. From the obtained base, it is easy to form with wet or oiled hands the workpiece. Products can not be minted in flour or breadcrumbs, they are already ruddy and mouth-watering.
Ingredients:
- lentils - 250 g;
- flour - 4-5 tbsp. spoons;
- onions and carrots - 1 pc .;
- vegetable oil - 100 ml;
- curry, dried garlic - to taste;
- salt pepper.
Preparation
- Boil the lentils until ready, drain, drain excess water.
- Pyriruyut basis, adding fried in oil onions with carrots, curry and dried garlic.
- Podsalivayut mass, pepper, interfere with flour.
- Form the cutlets, fry them in oil.
How to cook cutlets from lentils with onions?
Cutlets from green lentils with onions do not require preliminary heat treatment of the basic ingredients. Washed rump should be soaked for several hours, and ideally at night. Carrots and zucchini are used in raw form. After grinding the vegetables on a fine grater, the mass should be wrung out from the excess moisture.
Ingredients:
- lentils - 250 g;
- onion - 2 pieces;
- zucchini and carrots - 1 pc .;
- vegetable oil - 100 ml;
- Spices for cutlets - to taste;
- salt pepper.
Preparation
- Lentils soaked, drained of water, allowed to drain.
- Grind the rump with onions with a blender.
- Carrots and zucchini grate on a grater, squeeze and intervene in the lentil basis with onions.
- Season the mass to taste, form billets, spread them into the heated oil.
- The cutlets cut from green lentils from two sides.
Cutlets of lentils with mushrooms
Stunning aroma and taste acquire lentil patties, if you add to the basis of boiled, fried or soaked dried mushrooms. The latter can be soaked in one container with the croup, while leaving for the night. Onion here is used pre-fried, but it is allowed to add fresh.
Ingredients:
- lentils - 1 glass;
- onion - 2-3 pieces;
- mushrooms - 300 g;
- vegetable oil - 100 ml;
- salt, pepper, spices.
Preparation
- Lentils soaked for the night, then poured, give a drain.
- Fry the onions and mushrooms separately until the moisture evaporates.
- Grind in a blender lentils, onion and mushroom fry, season.
- Form lentil patties with mushrooms, fry in oil on both sides.
Cutlets with lentils and minced meat
If you want to diversify the taste of the notorious meat cutlets , make it more refined and original, adding lentils and frying with Bulgarian sweet pepper will be an excellent solution. Instead of red, a lot of other varieties should be used, which should be boiled, guided by the recommendations on the product packaging.
Ingredients:
- red lentils - 3/4 cup;
- forcemeat - 500 g;
- onion and sweet pepper - 0,5 pcs .;
- bread crumbs - 150 g;
- vegetable oil - 100 ml;
- salt, pepper, Italian herbs.
Preparation
- Boil lentils, drain the water, blend the mass with a blender.
- Add minced meat, fry from finely chopped onion and pepper.
- Season the base with herbs, salt, pepper, and mix.
- Form cutlets from lentils with minced meat, bread them in flour, fry in oil on both sides.
Cutlets of lentils and chickpeas
Very tasty cutlets made of lentils are obtained by adding a base of soaked chickpeas. Additional nutritional value and flavor characteristics will give the inflorescence of cauliflower, which can be replaced with white-cocked leaves or other vegetables of your choice. For piquancy add parsley, cilantro or basil.
Ingredients:
- red lentils and chickpeas - 1 glass;
- cabbage colored - 2-3 inflorescences;
- onions and carrots - 1 pc .;
- tomato paste - 1 tbsp. a spoon;
- paprika and curry - 1 tsp each;
- vegetable oil - 100 ml;
- salt, pepper, herbs.
Preparation
- Soak the chickpeas for the night, and the lentils for an hour, drain, drain.
- They put two types of cereals into the blender's container, peeled onions, carrots, greens, and chopped.
- Season the mass to taste, add the paste, mix it, form round billets from it.
- Fry the cutlets in oil on both sides.
Cutlets from lentils and potatoes
Lentil patties with potatoes perfectly hold shape, have a pleasant taste and do not require the addition of binding ingredients. To do this, after boiling the groats should be completely drained of excess broth and allow the liquid to drain completely. It is allowed to add roasted mushrooms, onions and vegetables to the base, pre-chopping them.
Ingredients:
- red lentils - 1 glass;
- potatoes - 400 g;
- dill - 2-3 branches;
- flour or breadcrumbs for breading;
- salt, pepper, vegetable oil.
Preparation
- Boil the lentils, let them drain.
- Welded in a uniform, the potatoes are peeled, grinded on a fine grater or ground in a blender together with lentils.
- Add dill, salt, pepper, mix, form cutlets.
- Pan the products in flour or breadcrumbs and fry in oil on both sides.
Cutlets of lentils in the oven
Cooked lentil patties in the oven - a dietary and healthy dish, which can be included without doubt into food when fighting excess weight or health problems. The basic recipe can be adjusted by adding fresh or boiled vegetables to the composition, thereby changing caloric content and enriching the taste of the products.
Ingredients:
- red lentils - 250 g;
- onion - 1 piece;
- flour for breading;
- salt, pepper, greens, vegetable oil.
Preparation
- Boil washed rump until cooked, tipped to a colander, letting the water drain completely.
- Twist the mass together with onions and herbs through a meat grinder, season to taste.
- Form cutlets, breaded in flour, spread on an oiled baking tray or parchment.
- Bake patties in a heated to 200 degrees oven for 20 minutes.
Turkish cutlets from bulgur and lentils
Cutlets from lentils with bulgur, cooked according to the Turkish recipe, have a piquant and pungent taste due to the addition of ground cumin, thyme and flakes of red pepper. Pleases and pleasant sourness, which will add lemon juice and tomato paste. Before shaping the cutlets, wear gloves.
Ingredients:
- red lentils and bulgur - 1 glass;
- water - 3 cups;
- onion and lemon - 1 pc .;
- tomato paste - 2 tbsp. spoons;
- flakes of red pepper - 1 teaspoon;
- black pepper, cumin and thyme - 0.5 teaspoons each;
- salt, vegetable oil, green onion, parsley.
Preparation
- Boil the lentils in water until cooked.
- The bulgur is covered, mixed and allowed to stand under the lid for 30 minutes.
- Fry onion in oil, add the paste, shift to lentils with bulgur.
- Add the lemon juice, greens, and all the seasonings, mix.
- They make cutlets, put them on a dish with greens, cool before serving.
Lentil patties for a couple
Prepared useful cutlets from lentils are simple and tasty - recipes, often suggest the preparation of products for a couple. The basis for the dish can be any cereal, in this case - it's a red, not purified lentils. Instead of spinach, you can use other suitable greens or fresh chopped vegetables.
Ingredients:
- red lentils - 200 g;
- spinach - 200 g;
- laurel - 2-3 pieces;
- salt, pepper, spices.
Preparation
- Lentils are soaked for 1-2 hours, after which they are allowed to drain and mash until smooth with a blender.
- Add crushed spinach without excess juice.
- Season the mass, mix, form cutlets and lay on the grill steamers.
- In the water they throw laurels and cook cutlets from lentils for a couple of 30 minutes.
Lentil patties in tomato sauce
Transform the classic taste of products will be, preparing tomato sauce to cutlets from lentils and pruned them a little under the lid. Instead of canned tomatoes, they are suitable if fresh and fresh from the new crop. But they should be previously rid of the skin, scalded a few minutes with boiling water, and then shifted to ice water.
Ingredients:
- lentils - 1 glass;
- rice - 50 g;
- onions, carrots and sweet peppers - 1 pc .;
- tomatoes in their juice with juice - 500 g;
- garlic - 2 teeth;
- laurel and parsley sprigs - 2-3 pcs .;
- salt, pepper, sugar, spices, oil.
Preparation
- Soak to the softness of lentils, grind in a blender.
- Add boiled rice, fried in oil onions, carrots, grated garlic, greens, all spices.
- Stir the mass, form cutlets, fry, spread in a saucepan.
- Pass the chopped pepper in oil, add crushed tomatoes with juice, bring to a boil, season, pour to the cutlets.
- Tumble the products under the lid for 15-20 minutes.