Everybody in my family likes vegetable cutlets. They are simple and every time you may prepare a new variation of this dish. Vegetable cutlets are an excellent way to persuade fussy eaters to eat their vegetables.

Today I made cutlets with red lentils. I fried them in a pan, but you can bake them in the oven and they will be great too. The cutlets are yummy hot with rice and fresh salad, or cold with yoghurt sauce or horseradish.

Ingredients:
1 cup of red lentils
2 cups of water
half a teaspoon of salt
1 onion
2 cloves of garlic
1 carrot
10cm piece of leek
1 egg
half a chili pepper
1 tablespoon of butter
half a teaspoon of cumin
half a teaspoon of curry powder
half a teaspoon of herby pepper
salt
3 tablespoons of breadcrumbs + 3 tablespoons for coating
oil for frying

Boil the red lentils in salty water until they are soft. They should soak up all the water. If not, drain it off. Leave to cool down. Dice the onion, garlic and chili pepper. Slice the leek and grate the carrot. Fry the onion, garlic and chili pepper in butter. Add the carrot and leek and fry for a while. Add the vegetables to the lentils. Add the breadcrumbs, spices and egg, spice it up with salt and stir thoroughly. Form small cutlets from the mixture. Coat with the breadcrumbs and fry in oil until they are golden.

Enjoy your meal!

Try also
Making something out of nothing, i.e. small balls with courgette
Potato crumpets
Courgette cutlets