We all like to have cutlets but avoid having much as these are usually oily enough to make us nervous. Cutlets are my personal favourites and I don’t want any reason to stop me from having these little bunches of goodness. This made me try to make it a way that does not involve frying to enjoy taste and health at the same time, hence Baked Lentil Cutlets. These cutlets consist of yellow lentils and beans as main ingredients along with inclusion of other healthy veggies which makes it a very good lunch or dinner option. I also added up a curd dressing which definitely compliments the dish. I hope you enjoy the recipe.
Equipment
- oven
- mixing bowl
- aluminium foil/parchment paper
- blender
Ingredients
- 1 cup soaked overnight and boiled yellow lentils (also known as split chickpeas)
- ½ cup soaked overnight and boiled white navy beans
- 2 medium sized carrots grated
- 1 boiled potato
- Salt and pepper
- 1 tbsp Cumin powder
- ½ tsp turmeric powder
- 2 tsp corn flour or 1 egg
- 2 tbsp olive oil
- 1 tbsp ginger-garlic paste
For garnish:
- 1 cup Capsicum-red, yellow & green, all chopped into small pieces
Curd Dressing:
- ½ cup Greek curd (salted)
- 1 clove garlic
- 1 green chili
- 1/4 cup chopped coriander leaves
- salt to taste
Instructions
- Grind both boiled lentils into a coarse mixture and place into a large mixing bowl
- Mix in all other ingredients, mash to form an even mixture and make small flat patties
- Preheat oven at 200°c
- Grease aluminium foil and place on the baking tray
- Place all patties on foil and brush up a little oil above all
- Bake for 15-20 minutes
- Meanwhile blend all dressing ingredients,(except coriander leaves) into a blender and pour into a small bowl, mix coriander leaves.
- Enjoy the cutlets hot with garnish and curd dressing.