Lentil Cutlets

Vegan.World's picture

Nov. 10, 2011

Ingredients

Red lentils 4 Ounce (115 Gram)
Potatoes 6 Ounce (170 Gram)
Onions 2 Medium
Soya flour 2 Teaspoon
Fresh sage/Fresh thyme 1 Teaspoon , dried (1/2 Teaspoon If Dried Herbs)
Agar agar
Seasoning To Taste
For coating batter
Soya flour 1 Tablespoon
Whole wheat flour
81% wholemeal flour 1 Tablespoon
Salt 1 Pinch

Directions

GETTING READY

1. Chop onions finely

MAKING

2. Mix the batter ingredeints with water to make a stiff batter and beat well

3. Allow to stand atleast 1/2 hour before using

4. Beat again and used for coating

5. Simmer lentils in 1/2 pint of water (285ml) or vegetable stock for 20 minutes

6. Blend for a few seconds or allow to dry and press through sieve

7. Cook and mash potato

8. Cook the chopped onions in oil for 5 minutes.

9. Sprinkle seasoning and mix all together throughly

10.Shape into rissoles, dip in coating batter and fry just enough to crisp the batter.

SERVING

11. Can be served as a side dish

12. Can be served with a sauce of your choice

TIPS

The batter can be used for pancakes if a little extra water is added

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 233Calories from Fat 13

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 73 mg3.04%

Total Carbohydrates 44 g14.7%

Dietary Fiber 9 g36%

Sugars 5 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet