Smooth Lentil Cutlets With Peas Recipe

When it comes to cutlets, most people associate it with juicy minced meat fried to a tender golden crust. But I want to remind you that cutlets can be not only meat but also vegetables. For example, lentil cutlets with peas will be a great substitute for the meat option, for those who do not eat meat or fast. But for some reason I’m sure that meat lovers will not give up such a divinely delicious dish.

Kiev. Ukraine. Ukraine Gate – April 07, 2021 – Kitchen

Preparation time – 20 minutes

Cooking time – 15 minutes

Ingredients:

lentils (green) – 150 g

green peas (frozen) – 150 g

potatoes (boiled without skin) – 300 g

onion – 1 pc.

carrots – 1 pc.

cumin (ground) – 1 pinch

sunflower oil – 1 tbsp. l.

breadcrumbs – 4 tbsp. l.

salt and pepper – to taste

For the sauce:

yogurt (natural) – 150 g

olive oil – 1 tbsp. l.

garlic – 1 clove

Preparation:

Boil lentils until cooked in salted water for 15-20 minutes. Boil peas in boiling water for 10 minutes. Peas and boiled potatoes mash with a potato press.

Peel the onion and chop finely, grate the carrots on a large grater. Fry the vegetables in a pan with oil until the onions are transparent. Add boiled lentils and stew for 2-3 minutes. Transfer the roast to a saucepan and grind with an immersion blender to a puree.

Mix in a bowl pea-potato puree with vegetable roast, add ground cumin, salt and pepper to taste. Form small cutlets from the mass, roll them in breadcrumbs and fry in a pan with sunflower oil until golden brown.