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Lentil cutlets

Author
Cookinero 15 Apr 2025
7120
Lentil cutlets

Lentils are very popular in dietary and vegetarian recipes. In terms of protein content and saturation, they can be compared to meat. The process of choosing lentils is no different from the rules applied to cereals. The grains should be clean and smooth. Good lentils have an aroma reminiscent of nuts. Lentil cutlets taste a little like potato zrazy. To prepare tasty cutlets, use red lentils, they cook faster and are great for mashed potatoes.

How to cook Lentil cutlets

Step 1

Lentil cutlets

Boil the lentils. Pour water over the red lentils in a ratio of 1:2 and boil for 10-15 minutes. Then drain the water, you can throw the beans in a colander.

Step 2

Lentil cutlets

Form the cutlets. Using a blender, mash the boiled lentils into a puree. Cool and add flour, dried dill, salt and pepper. Mix thoroughly and mold the resulting mince into balls.

Step 3

Lentil cutlets

Fry the lentil cutlets. Fry the resulting cutlets in a frying pan heated with olive oil for 4-5 minutes on each side.

Lentil cutlets - FAQ About Ingredients, Baking Time and Storage

Yes! Green or brown lentils work but may need longer cooking time. Adjust water and boil until tender.
Swap regular flour for almond flour, chickpea flour, or gluten-free all-purpose flour to keep them GF-friendly.
Store cooled cutlets in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for best texture.
Absolutely! Freeze uncooked or cooked cutlets on a tray first, then transfer to a bag. Reheat from frozen in a pan or oven.
Try yogurt sauce with garlic, tahini drizzle, or spicy sriracha mayo. Tomato chutney also works great!
For extra crunch, coat them in breadcrumbs before frying or bake at 400°F (200°C) for 20 mins, flipping halfway.
Yes! Brush with oil and bake at 375°F (190°C) for 20-25 mins, flipping once, until golden and firm.

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