Braun Hand Immersion BlenderBuy
- Lentil (dried) 150 g
- Water 250-300 ml
- Onion (small) 1 pc
- Carrot (~100 g) 1-2 pcs
- Oil for frying veggies
- Salt/Pepper to taste
- Flour ½-1 tbsp
- Ghee (any other oil) 10-30 ml
- Sour cream / Yogurt / Greens to serve
- Start by rinsing the lentils and boiling them according to the instructions until tender, ensuring all the water evaporates. Then, set aside to cool
- Meanwhile, prepare the vegetables: heat a small amount of oil in a pan and sauté the chopped onion until translucent. Then, add the grated carrots and cook over low heat until the vegetables are soft and golden brown
- The vegetables and lentils should be completely cooled. Then, combine both mixtures, add salt and spices, and blend everything with an immersion blender until smooth
- Add flour to the softened lentil mixture and mix everything thoroughly
- Form the cutlets with WET hands and fry on both sides in a heated pan, greased with ghee (or any other oil)
- I recommend serving with sour cream or Greek yogurt for extra flavor!
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Lentils can be cooked the night before or in advance, then chilled, which will save you time.
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Both the lentils and sautéed vegetables should be at room temperature before adding the flour, as this will prevent the lentil mixture from absorbing too much.
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For uniform cutlets, I recommend using an ice cream scoop or weighing each portion before shaping. It’s also helpful to form them with wet hands to keep the cutlets the same size and prevent sticking.
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Fry the cutlets over medium heat on both sides, turning them with a silicone spatula to prevent them from sticking together. These cutlets are very tender, so don’t worry if they lose shape slightly during frying. Once cooled, you can trim the edges for a neater and more stable appearance.
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They taste great both chilled and hot, but I recommend serving them hot, with sour cream or a vegetable sauce for extra flavor!
