Saltar al contenido principalSaltar al pie de página

Consejo: Ajusta el tiempo de pantalla en Configuración

Croquetas de lentejas y calabacín centenarias

Croquetas sabrosas de lentejas con calabacín rallado, pimiento y champiñones, sazonadas con cúrcuma y pimentón. Una alternativa vegetal centenaria a la carne.

4.4(9 reseñas)
20 min prep / 40 min total
101 kcal
5.5g de proteínas
10 porciones
Fácil

Mira cómo preparar esta receta

Haz clic para reproducir el video

Ingredientes

Ingredientes actualizados a medidas metric
  • 150 glentils

    soaked overnight

  • 2 pieceeggs
  • 250 gzucchini

    grated and squeezed

  • 1 piecebell pepper
  • 2 tbspolive oil
  • 1 pieceonion
  • champignon mushrooms
  • 2 clovegarlic
  • salt

    to taste

  • turmeric

    to taste

  • sweet paprika

    to taste

  • black pepper

    to taste

  • green onions

Instrucciones

  1. Soak lentils overnight, rinse and drain

  2. Blend lentils with eggs using immersion blender

  3. Squeeze juice from grated zucchini and add to mixture

  4. Add diced bell pepper and mix well

  5. Saute onion, mushrooms and garlic in olive oil

  6. Stir sauteed vegetables into lentil mixture

  7. Season with salt, turmeric, paprika and black pepper

  8. Add green onions

  9. Form cutlets and fry in olive oil until golden brown

Valora esta receta

Tu valoración (obligatorio)

Valoración de la receta
Haz clic o toca para valorar

9 reseñas

Página 1 de 1, 9 reseñas
Parveen S.

I cook masoor dal but never thought to use it this way. My husband and I were amazed.

Ana C.

Perfecto para la dieta de mi esposo.

Kristina F.

Smoked paprika added. My husband ate four in one sitting.

Irmgard W.

My grandchildren refused vegetables. They had no idea.

Waltraud B.

Dense. Will use smaller lentils next time.

Nomsa D.

Whole family adopted this recipe in South Africa. My son says it reminds him of his grandmother's cooking.

Sylvia O.

My daughter was diagnosed with prediabetes six months ago and she was terrified about what she could still eat. I started making these cutlets for her every fortnight and bringing them over. She says they taste like real food, not diet food. That distinction matters enormously to her. It matters to me too.

Beatrice M.

I am seventy-eight and have been diabetic for fifteen years. My blood sugar improved noticeably after I started cooking this way. My doctor asked what I had changed and when I explained he was surprised and told me to continue. I have taped this recipe inside my kitchen cupboard where I keep the most important ones.

Eugenia C.

My mother who is ninety asked me to write this in her recipe book.