Want to offer your own version of cutlets made of lentils. During lent they a lifesaver as resemble the taste of real burgers. Initially learned about this recipe at work, then a little improvement under him was added to his cookbook.
|Cooking time 60 minutes||Number of servings 20|
Lentils fill 1/2 with water and put on medium heat for 20-30 minutes, until tender. Stirring occasionally. If ready water left, drain it through a colander. Lentils should be soft and chewy.
While the lentils cooked make stabilizing.
Onion cut into half rings and roast on slow fire in a large amount of vegetable oil (which would fully cover the onions) until the onions are Golden and plastic
Add carrots, salt and all other spices, if you want to add more vegetable oil (it gives the plasticity of the stuffing)
While our carrot is fried, grind the lentils. I do this with blender, but you can skip through a meat grinder. The result is the consistency of pate.
Add stabilizing to the lentils, mix thoroughly.
Add the flour, again mix thoroughly.
Shape the cutlets and fry on both sides until a nice color.
Note: if you want to use breadcrumbs, you need to pour oil in the pan constantly, if you fry it right, it is possible to fry on a dry pan, oil the meat.
Enjoy the taste of. I hope you will like it. Well-watered meatballs with the sauce to soften the taste. Can be served with a side dish or as a separate dish.