Lentil cutlets are difficult to distinguish from meat, if properly cooked! The best recipes for lentil cutlets

Lentil cutlets are difficult to distinguish from meat, if properly cooked! The best recipes for lentil cutlets

Recently, lentils have been undeservedly forgotten, and it is extremely rare at our tables. Many believe that it can be cooked only as a side dish, but it is not. Lentil cutlets - a delicious, and most importantly, healthy dish that will appeal to all members of your family.

Lentil cutlets - general principles of cooking

Cutlets are made from any varieties of lentils. It does not affect the taste. The difference is only in the cooking time of legumes, so green lentils need to be cooked for a long time, and it is quite difficult to grind. Red, on the contrary, cooks quickly and well boiled soft.

Lentils that are cooked for a long time are recommended to soak in warm water for several hours beforehand.

Cutlets are fried in a pan or baked in the oven. They can be cooked with vegetables, cereals or minced meat. Here we have collected the best recipes to help you diversify your diet.

Lentil boil, grind in a blender or meat grinder, add the rest of the ingredients and mix the minced meat. Next, form the patties, and fry in hot oil or bake in the oven. In lentil cutlets add fried or raw onion, garlic, spices, herbs, eggs and boiled or raw vegetables.

Serve lentil patties with sour cream or another favorite sauce of yours. As a side dish you can serve boiled rice or vegetable stew.

Recipe 1. Lentil cutlets


green lentils - glass:


garlic - two cloves;


oatmeal - 50 g;

1 teaspoon jeera, coriander, black and allspice;

a pinch of salt;

breadcrumbs - 100 g;

lean oil.

Method of preparation

1. Peeled lentils from debris and husk, wash well and pre-soak in warm water for several hours. Pour two glasses of water into the pan and boil. Add lentils to boiling water and cook for about half an hour until cooked. 2. Onions and garlic clean from the husk and finely chop.

3. Salt the boiled lentils, season with spices and grind with a blender to a puree state. Add garlic and onions, egg and oatmeal to it. Well knead hands.

4. With the help of a spoon, make cutlets and breaded them in breadcrumbs.

5. Put the pan on the fire, pour the butter and fry the patties on both sides. They are fried very quickly, so it makes sense to make and breasted meatballs in advance. Served with sour cream or other sauce.

Recipe 2. Lean lentil cutlets


400 grams of orange lentil and Chinese cabbage;

250 g pumpkin;

two carrots and bulbs;

flour - 100 g;


5 cloves of garlic;

vegetable oil;

spices and salt.

Method of preparation

1. Peel lentils from the husk and debris, rinse well, pour into a saucepan, add 1: 3 water, add salt and cook until ready.

2. Peel and rinse carrots, pumpkins, onions and garlic. Grind vegetables in a blender. Add flour to the minced vegetable, salt and season with spices and mix.

3. Drain water from lentils and twist in a meat grinder. Add it to the minced vegetables and mix with your hands. Form a small oval cutlets and roll in semolina.

4. Put a flat frying pan with a thick bottom on the fire, heat the oil in it and fry the lentil patties. Serve with porridge or fresh vegetable salad.

Recipe 3. Lentil cutlets with zucchini


300 g zucchini and lentils;

3 eggs;

150 g of carrots and onions;

450 grams of cabbage;

garlic head;

Curry, ground paprika, black pepper and salt.

Method of preparation

1. Sort through the lentils, rinse it, cover with water in the ratio 1: 3 and cook until it turns into mashed potatoes. Drain and cool lentils.

2. Peel the onion and garlic, rinse and chop with a knife. Peel zucchini and carrots and chop with a grater. Cabbage chop thin strips. 3. Put a deep frying pan on the fire, heat the butter and fry the onions with garlic, then add the grated zucchini and carrots, cabbage, pour in a small amount of water, cover, and simmer until ready. Cool the prepared vegetables and mix with lentil mash.

4. In the lentil-vegetable mince, add the yolks and season with spices. Make small patties and fry in a pan on both sides. Served with a side dish of boiled rice.

Recipe 4. Lentil cutlets in the oven


lentils and oatmeal - a glass;

water - two glasses;

half onion;

small carrot;

20 ml of soy sauce;

half a cup of breadcrumbs;

spices and salt.

Method of preparation

1. Peeled lentils, wash well and cook until ready. When the beans are ready, heat the oven to 180 degrees.

2. In a coffee grinder, grind oatmeal to flour. We clean the carrots and rub them on a small grater segment. Rinse the peeled onions and shred.

3. Oatmeal mix with breadcrumbs, grated carrots, onions and soy sauce. All mix well. Drain the water from lentils and grind it with a blender until smooth. Add lentils to breadcrumbs with vegetables, if the stuffing seems dry, you can add water, in which lentils are cooked.

4. Cover the baking tray with parchment, and spread the cutlets on it. We bake cutlets in the oven for 20 minutes.

Recipe 5. Lentil cutlets with tomatoes


lentils - 150 g;

tomatoes - 400 g;


curry - pinch;

cilantro and ground black pepper;

olive oil;


Method of preparation

1. Peel the bulb, rinse and finely chop. Wash tomatoes, scald with boiling water, peel and chop.

2. Go through the lentils, rinse well, put in a saucepan, add here the chopped tomatoes and onions. Pour water in a ratio of 1: 3, cover and simmer for half an hour. Then add chopped greens, season with curry and pepper, salt and cook for another 10 minutes. Remove lentils with vegetables from the heat and cool. 3. Make cutlets from chilled lentils, breaded them in flour and fry until golden brown on both sides. Serve with sour cream.

Recipe 6. Lentil patties with mushrooms


a glass of lentils;

200 g of champignons;

two carrots and bulbs;

2 eggs;

6 tbsp. spoons of semolina;

two cloves of garlic;

salt and black pepper;

vegetable oil.

Method of preparation

1. Vegetables clean and rinse. Coarsely chop the mushrooms. Peeled onion finely chopped, and chopped carrots grated. Put the pan on the fire, pour the butter and fry the vegetables until done. Let them cool and grind in a blender.

2. We touch the lentils, rinse well, pour water in the ratio of 1: 3 and boil until soft. Drain the water, mash it in a puree and cool.

3. In the cooled lentils lay out steamed vegetables, add eggs and chopped garlic, salt and season with pepper. Knead minced hands and make chops. Fry them from two sides to ruddy. Serve lentil patties as a separate dish, watering with sour cream.

Recipe 7. Lentil cutlets with buckwheat


a glass of buckwheat and lentils;

two bulbs;

garlic - 3 cloves;

tablespoon of greens;


ground red pepper and salt.

Method of preparation

1. Clean the lentils from debris and husks, rinse well, soak for four hours and boil until cooked. Buckwheat also bust and boil in a separate saucepan.

2. Onions clean, wash and finely chop. Rinse greens and finely chop with a knife.

3. Chilled buckwheat and lentils mince. In this mixture, add the greens and half the onion, salt and knead the minced hands. Formed patties roll in flour.

4. Put the pan on the fire, and heat the oil. Put the cutlets and fry, turn over, add the remaining onions, season with red pepper, cover, and simmer until tender. Serve with a garnish of fresh vegetables.

Recipe 8. Lentil cutlets with rice


a glass of lentils;

two glasses of brown rice;

some cabbage stew;


4 garlic cloves;

40 grams of ground flaxseed;

pinch of turmeric and chili;

salt and black pepper;

olive oil.

Method of preparation

1. Enumerated rice and lentils are washed with a stream of water, and cook until cooked separately.

2. Rinse the peeled onions and garlic, and chop finely.

3. Mash lentils, add rice, onions, garlic, cabbage and season with spices and ground flaxseed.

4. Use wet hands to form patties. Fry in olive oil on both sides. Pour the baking sheet with parchment and spread the finished patties on it. We put them in the oven, preheated to 180 degrees, for a quarter of an hour. Serving burgers as an independent dish with a salad of fresh vegetables.

Recipe 9. Lentil cutlets with bread and vegetables


a glass of lentils;


cabbage - 150 g;

Bulgarian pepper - 2 pcs .;

yesterday's white loaf - a couple of slices;

milk - 50 ml;

cilantro - bundle;

salt and spices.

Method of preparation

1. We soak the cleaned and washed lentils for the night. The next day we rinse again and chop in a blender. Bread is cut into pieces and soaked in milk for a quarter of an hour.

2. Put the pan on the fire, put some butter and fry spices in it. Clean the carrots, finely rub, spread on a frying pan and simmer on low heat.

3. At the Bulgarian pepper we clean partitions and seeds and cut them into medium cubes. Cabbage chop strips. Bread, pepper and cabbage are sent to a blender and grind to a state of mashed potatoes.

4. Add the minced vegetables to the lentils, roasted carrots, finely chopped cilantro greens and knead with hands. We form cutlets and fry in vegetable oil, covered with a lid, until golden brown.

Recipe 10. Lentil cutlets with cottage cheese and chicken


a glass of lentils;

a pack of cottage cheese;

one chicken breast;

two bulbs;


a couple of garlic cloves;

two yolks;

spring onions, salt and ground black pepper.

Method of preparation

1. We clean the lentils from debris and husks and boil until soft. Wash the washed chicken breast with napkins and cut into medium pieces. Lentils and meat are ground in a blender.

2. Clean the onions, rinse, finely chop and fry in butter until soft. Peeled potatoes grind grated. Finely chop the garlic and green onions with a knife.

3. Vegetables spread to minced chicken and lentils, add cottage cheese, yolks, salt and season with pepper. With wet hands we form oval cutlets and fry until golden brown on both sides. Served with sauce or sour cream.

Recipe 11. Lentil cutlets with baked garlic and Provencal herbs


lentils - a glass;

onions - 3 pcs .;

garlic - head;

olive oil;

seasoning "Provence herbs" and salt;

semolina - 120 g;

ground saffron and Provencal herbs - according to Art. a spoon.

Method of preparation

1. We wash lentils and soak them for the night. The next day, again, wash and grind in a meat grinder, salt, pepper, season with Provencal herbs and mix well.

2. Clean the head of garlic, disassemble it into the teeth, sprinkle with olive oil, sprinkle with Provencal herbs and bake in an oven at 200 degrees for 10 minutes. Onions clean, finely crumble and fry until soft.

3. Add the fried onions to the ground lentils, knead well, make cutlets. Mix the semolina with saffron and Provencal herbs, fry the cutlets in this mixture and fry them on both sides until golden brown.

4. We put on the plate cutlets and baked garlic, decorate with greens and serve to the table.

Lentil Cutlets - Chef Tips and Tricks

  • Before cooking lentils, it is necessary to bust, remove the garbage and rinse well.
  • Use spices that stimulate the absorption of lentils, such as turmeric, fresh or dried ginger, black pepper and coriander.
  • Salt lentils at the end of cooking; if salt is added at the beginning, the cooking time will increase significantly.

Minced lentils can be made in a day and stored in a refrigerator. Shape the patties just before cooking.

Cutlets are cooked from boiled or raw lentils. If you use raw lentils, then it must be soaked in at least 10 hours. Such burgers fry longer than boiled lentils.

Vegetables added to lentil cutlets will make them juicy and tender.

Cutlets can be steamed or baked in the oven without the use of butter.

For cutlets, you can make a sauce based on sour cream or mayonnaise with spices and herbs.

Comments (0)
Popular articles