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VEGETARIAN LENTIL AND NUT CUTLETS

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Ingredients
  Basic panada 1 Cup (16 tbs)
  Cooked lentils 2 Cup (32 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Seasoning To Taste
  Melted butter 1⁄4 Cup (4 tbs)
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Oil 3 Tablespoon (For shallow frying)
Directions

Cook the lentils until soft.
Drain well.
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.

Recipe Summary

Restriction: 
Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2149 Calories from Fat 1616

% Daily Value*

Total Fat 179 g274.8%

Saturated Fat 47.6 g237.8%

Trans Fat 0 g

Cholesterol 116.1 mg38.7%

Sodium 3035.1 mg126.5%

Total Carbohydrates 97 g32.4%

Dietary Fiber 23.2 g92.9%

Sugars 20.7 g

Protein 55 g109.8%

Vitamin A 41.5% Vitamin C 3.5%

Calcium 31.3% Iron 39.2%

*Based on a 2000 Calorie diet

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VEGETARIAN LENTIL AND NUT CUTLETS Recipe