Description of the preparation:
Colorful and rosy lentil patties with carrots are a wonderful dish for both lunch and dinner. They are very nutritious, tasty, 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.
Prepare the indicated ingredients.
Rinse the lentils thoroughly in water several times, drain the liquid.
Pour the beans into a cauldron or ladle, a pan with a non-stick bottom and pour hot water, pour salt. Place the container on the stove and boil the lentils for about 20-25 minutes from the moment of boiling water, removing the resulting foam.
Cool the boiled lentils. Peel the carrots and onions, rinse in water and chop the onions into small cubes, grate the carrots on a grater with small cells. Warm in a pan 1 tbsp. vegetable oil, leaving it to fry cutlets. Put vegetable slices in butter and sauté for about 3-4 minutes until golden brown.
Put the boiled lentils and sautéed vegetable roasting in a deep bowl.
Beat in a chicken egg, salt and pepper the mass. Mix everything thoroughly with a fork or whisk.
Warm the remaining vegetable oil in a frying pan and put in the lentil mass, slightly leveling it. Sauté for about 1-2 minutes until golden brown.
Turn the patties on the other side and fry the same amount of time.
Then put them on a plate and serve warm with sour cream or garlic sauce.
Categories: Diet recipes