Lentil cutlets with chanterelles

Lentil cutlets with chanterelles - a delicious, original hot dish that can be served for dinner with a side dish of mashed potatoes and a thick white sauce. If you want to surprise guests and home, cook these tender diet burgers. You can replace chanterelles with champignons, because not every month you will meet “forest gold” in the forest or on the market.

Lentil cutlets with chanterelles

I cooked Canadian green lentil cutlets, it cooks for about half an hour, which is convenient, since it will take about the same amount of time to cook the mushrooms. Regular lentils should be soaked in cold water in advance for several hours, so that it boils faster.

Such burgers can be fried in a non-stick frying pan, however, it should be noted that the minced meat from lentils and boiled mushrooms is quite capricious, despite the presence of eggs in it, it strives to crumble, so it is preferable to bake the dish in the oven.

  • Cooking time: 1 hour
  • Servings: 8

Ingredients for lentil cutlets with chanterelles

  • 250 g of green lentils;
  • 330 g chanterelles;
  • 85 g onions;
  • 110 g carrots;
  • 30 g basil;
  • 2 chicken eggs;
  • 40 g of semolina;
  • 2 cloves of garlic;
  • bay leaf;
  • salt, vegetable oil.

Method of cooking lentil patties with chanterelles

Mushrooms are placed in a bowl with cold water, leave for a few minutes to trash “peeled off”. Then thoroughly wash, rinse with running water.

Lentil cutlets with chanterelles

Put the chanterelles in a deep pan, pour 1, 5 liters of cold water, add salt, add 2 cloves of garlic and a leaf of laurel. Cook 30 minutes after boiling. Mushroom broth is reserved for cooking soup, it can also be frozen.

Lentil cutlets with chanterelles

We put lentils in a colander, wash with running water, put them in a saucepan. Pour 700 ml of cold water, salt to taste, bring to a boil, cook for half an hour on a moderate heat, then throw back on a sieve.

Lentil cutlets with chanterelles

Finely chop the onion. Carrot rubbed coarsely or chop strips. Heat the vegetable oil in the pan, then pass the vegetables 10 minutes until soft, salt and pepper.

Lentil cutlets with chanterelles

We put boiled lentils, ready chanterelles, fresh green basil and browned vegetables in a blender.

Lentil cutlets with chanterelles

Grind the ingredients to obtain a thick and smooth mash, taste it, add salt if necessary.

Lentil cutlets with chanterelles

Mix the chopped ingredients with raw chicken eggs and semolina, knead the minced meat.

Lentil cutlets with chanterelles

The baking mold is greased with frying oil. Putting burgers with a small distance between them. On one cutlet you need about a tablespoon with a hill of minced meat.

Lentil cutlets with chanterelles

We heat the oven to a temperature of 200 degrees Celsius. We put the form on an average level, bake for 15 minutes. Ingredients for minced meat are ready, so baking meatballs does not need much time.

Lentil cutlets with chanterelles

To the table we serve hot, the chops are eaten with the heat of the heat, this is a must!

Lentil cutlets with chanterelles

On the basis of mushroom broth left over from chanterelle cooking, you can prepare white mushroom sauce for cutlets, thickening it with sour cream and whole wheat flour. As a garnish, I advise you to cook a delicate mashed potato or cauliflower puree. It will turn out very tasty!

Lentil cutlets with chanterelles are ready. Enjoy your meal!

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