If you are a vegetarian you don’t have to give up from hamburgers, vegan cutlets are even more tastier and more nutritious than the meat one. Vegan cutlets main ingredient may be lentils, peas, chickpeas or beans. In this recipe I made cutlets from lentils, they are a great source of veggie protein, fibre and also folate, vitamin B1 and even iron. Unlike beans and chickpeas, lentils don’t need soaking so you don’t need to be super organised to enjoy them. Lentils are easy to prepare, all you need to do is tip them into a pot of boiling water and let them simmer until they aren’t crunchy any more. Then drain and season and they’re good to go. The only trick is to remember that they turn to mush when overcooked so it’s important to start testing early and keep an eye on them, it’s always safe to read the boiling time from the package.
Ingredients (about 10 cutlets):
- 1 can of lentils
- 200 grams of cabbage
- 1 teaspoon curry
- 1 glove of garlic
- 1 onion
- 200 grams of wholegrain flour
Mince in a food processor cabbage, onion, garlic, finally add lentils. You can also use a hand blender to do that. Flavour the mixture with salt and curry. Finally add flour. Make nice cutlet balls from the mixture (look the pictures above) and fry them in oil both sides about 2 minutes.
Use cutlets in hamburger, between sandwich or as a side dish.
Tip: always keep in your kitchen package of lentils or a can of peas, beans or lentils.
Tip: you could use a can of lentils, but it’s better if you already have cooked them, then the cutlet will come more thicker and it’s easier to process with it.
Tip: before placing cutlet into the frying pan, make your hands wet and form the balls. If hands are wet then the mixture won’t stuck in hands. How to make cutlet balls, see it from here: