Lentil and carrot cutlets
Description
Colorful and golden lentil and carrot patties are a wonderful dish for both lunch and dinner. They turn out very filling and delicious, especially when served with sour cream, aioli sauce, pickles, or fermented vegetables. You can cook the lentils the night before, so you'll only need 10 minutes to fry the patties for breakfast or lunch.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the lentils thoroughly in water several times, then drain the liquid.
- 3
Step 3
Transfer the legumes to a cauldron, saucepan, or a non-stick pot and pour in hot water. Add salt. Place the container on the stove and cook the lentils for approximately 20–25 minutes from the moment the water begins to boil, skimming off any foam that forms.
- 4
Step 4
Cool the boiled lentils. Peel the carrots and onion, rinse them in water, then chop the onion into small cubes and grate the carrots on a fine grater. Heat 1 tablespoon of vegetable oil in a frying pan, reserving the oil for frying the cutlets. Add the chopped vegetables to the oil and sauté for about 3–4 minutes until golden brown.
- 5
Step 5
Place the boiled lentils and sautéed vegetable mixture into a deep container.
- 6
Step 6
Beat in the chicken egg, add salt and pepper to taste. Mix thoroughly with a fork or whisk.
- 7
Step 7
Heat the remaining vegetable oil in a skillet and add the lentil mixture, spreading it out slightly. Fry for about 1-2 minutes until golden brown.
- 8
Step 8
Flip the patties to the other side and fry for the same amount of time.
- 9
Step 9
Then place them on a plate and serve warm with sour cream or garlic sauce.