VEGETARIAN LENTIL AND NUT CUTLETS
|Basic panada||1 Cup (16 tbs)|
|Cooked lentils||2 Cup (32 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Oil||3 Tablespoon (For shallow frying)|
Cook the lentils until soft.
Chop or mince the nuts Beat the nuts, lentils and seasoning into the panada and turn out onto a floured board.
Shape into rolls and fry in shallow oil.
If liked, dip rolls into melted butter then bread- crumbs before frying.