Delicious red lentil cutlets that are filling, cheap and quick to prepare. Lentils are easy to digest and very nutritious. They are a great source of magnesium, potassium, folic acid and protein.
When? I would serve it 12m+
Before 12m cooked lentils plus veg & e.g. buckwheat would be a better choice.
- • 1 cup red lentils (cooked)
- • 1/3 large sweet potato (about 2/3 of the glass mash)
- • 1 egg OR 2 Tbsps ground flax + 3 Tbsps water (or one large egg) + 2 Tbsps nutritional yeast
- • 1 cup oats (ground)
- • 1/2 tsp mild curry powder, 1/3 tsp pepper, 1/2 tsp salt, 1/2 tsp paprika, 1/3 tsp turmeric
- • 1 Tbsp coconut oil / ghee
- 1. Soak lentils for few hours before cooking. *
- 2. Drain lentils and cook in fresh water until tender (approx.10-15 min). Peel the sweet potato, cut it into smaller pieces and cook until soft (5 min).
- 3. Put strained lentils, sweet potato & egg in a bowl and blend with a hand blender. (Red lentils are very soft so you don't have to puree it completely).
- 4. Add spices and stir.
- 5. Grind oats in a coffee grinder into coarse flour. Add to the bowl and stir until well combined.
- 6. The dough is very elastic and not sticky so forming cutlets is easy peasy. I take approx. a table spoon of mixture and form it into a ball with my hands - you'll flatten them on a skillet. Heat a large skillet. Add fat and when it dissolves place 5 "balls" on the skillet & flatten them with a spatula. Let them fry for 2 minutes on each side.
- Serve hot with cooked/baked vegs or kale chips. They taste really good cold and because they do not crumble and you can hold it in your hand and eat so they're ideal for picnics or a trip.
- * Yes, lentils cook nicely without soaking but remember that it is a legume and needs to be soaked before cooking in order to wash off phytic acid (at least some of it).