Norberta H.
My family eats these instead of meat cutlets now.
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Vegan Lentil and Zucchini Cutlets
Pan-fried vegan cutlets made with ground lentils, sauteed onion, zucchini, sun-dried tomatoes and almond flour. A flour-based meat alternative.
4.0(3 reviews)
0 min prep / 0 min total
95 kcal
5.5g protein
1 serving
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
ground
- 175 mlboiling water
- 1 pieceonion
- olive oil
- 300 gzucchini
juice pressed out
- salt
to taste
- black pepper
- dill
- sun-dried tomatoes
- garlic
- 80 galmond flour
Instructions
Grind lentils in a coffee grinder
Pour boiling water over and let swell
Saute onion in olive oil until golden
Grate zucchini and press out the juice
Mix lentils, onion, zucchini, salt, pepper, dill, sun-dried tomatoes and garlic
Add almond flour and knead into a patty mixture
Shape into cutlets
Pan-fry in olive oil until golden on both sides
Rate This Recipe
3 reviews
Page 1 of 1, 3 reviews
Gustava P.
Firm and satisfying. My husband had no complaints.
Cilli R.
Press out the zucchini water thoroughly or they fall apart. An important step to get right.
