Colorful and ruddy lentil cutlets with carrots are a wonderful dish for both lunch and dinner. They turn out to be very satisfying, delicious, especially if you serve them with sour cream, Aioli sauce, pickles or pickled vegetables. You can boil lentils in the evening to fry cutlets in 10 minutes for breakfast or lunch.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Legumes / Carrots / Lentils
Dish: Hot dishes / Cutlets
- Lentils - 1 Glass
- Hot water - 2.5 Glasses
- Carrots - 1 Piece
- Onion - 1 Piece
- Vegetable oil - 50-60 Milliliters
- Ground thyme - 2 Pinches
- Salt - 0.25 Teaspoons
- Chicken egg - 1 Piece
How to cook "Lentil cutlets with carrots"
Prepare the indicated ingredients.
Rinse the lentils thoroughly in water several times, drain the liquid.
Pour the beans into a cauldron or ladle, a non-stick pan and add hot water and salt. Place the container on the stove and boil the lentils for about 20-25 minutes from the moment the water boils, removing the formed foam.
Cool the boiled lentils. Peel the carrots and onions, rinse in water and cut the onion into small cubes, grate into the carrots with fine cells. Heat 1 tablespoon in a frying pan. vegetable oil, leaving it for frying cutlets. Place the vegetable slices in the butter and saute for about 3-4 minutes until golden brown.
Place the cooked lentils and the steamed vegetable fry in a deep bowl.
Beat in the chicken egg, salt and pepper the mixture. Mix everything thoroughly with a fork or whisk.
Heat the remaining vegetable oil in a skillet and pour the lentil mass into it, slightly leveling it. Fry for about 1-2 minutes until golden brown.
Turn the patties over and fry for the same amount of time.
Then place them on a plate and serve warm along with sour cream or garlic sauce.