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Galettes lentilles-courgettes (mieux que la viande) — Des galettes riches en protéines aux lentilles avec courgettes râpées, mozzarell
À base de lentillesÀ base de lentilles — les lentilles sont l'ingrédient principalAdapté aux diabétiquesAdapté aux diabétiques — faible impact glycémique, sans sucre ajouté

Galettes lentilles-courgettes (mieux que la viande)

Des galettes riches en protéines aux lentilles avec courgettes râpées, mozzarella et psyllium. Une alternative végétale saine à la viande, riche en fer, magnésium et fibres.

4.4(9 avis)
20 min prépa / 45 min total
107 kcal
6.5g de protéines
8 portions
Facile

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Ingrédients

Ingrédients mis à jour en mesures metric
  • 200 gdried lentils

    soaked overnight

  • 1 pieceegg
  • 250 gzucchini

    grated and squeezed

  • Himalayan salt

    to taste

  • 2 tbsppsyllium husk
  • 4 piecegreen onion leaves
  • 2 tbspfresh dill

    chopped

  • 100 gmozzarella

    grated

  • 3 clovegarlic
  • 80 gspinach

    for sauce

  • 2 tbspGreek yogurt

    for sauce

  • 1 pieceavocado

    for sauce

  • 3 tbspfresh basil

    for sauce

  • 1 tbsplemon juice

    for sauce

Instructions

  1. Soak lentils overnight, rinse and drain

  2. Blend lentils with egg using immersion blender

  3. Squeeze excess juice from grated zucchini and add to lentils

  4. Season with salt and let rest 5-

  5. Add psyllium, green onions, dill, mozzarella and minced garlic

  6. Grease hands with oil and form cutlets

  7. Pan-fry or bake until golden brown

  8. For sauce: blend spinach, yogurt, avocado, basil, lemon juice, salt and pepper

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9 avis

Page 1 sur 1, 9 avis
Gerda N.

Diabetic for twelve years. These fit my meal plan perfectly.

Natasha A.

Garlic and coriander added. Whole family ate happily.

Milena K.

I freeze batches and reheat. Brilliant.

Ruth B.

My daughter is vegan and my grandchildren are extremely picky eaters. I made these without telling anyone what was in them. Everyone ate them and asked for more. That is the real test in this household and these cutlets passed it without question.

Oksana H.

My husband loves these cold in his packed lunch.

Helene A.

In my keepsake recipe book. Made them four times this month.

Yvonne T.

Soft but edible. Will press zucchini more.

Florence R.

My husband declared these restaurant quality. I am seventy-three and never cooked lentils this way before. My nutritionist prescribed low-carb and I thought eating would become joyless. It did not.

Alicia F.

Sabrosas. Mi madre no las distingue de las de carne.

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