I made these
3-lentil-Schnitzel containing green lentils, puy lentils, red lentils
and carrot with a hint of smokiness and served them with creamy
mushroom sauce and potato mash (my favourite combination). The
Schnitzel started crumbling a bit when fried, but with some careful
shaping and frying they'll stick together just fine. The Schnitzel
were very tasty and I will be making them again. I also tried a vegan
version without an egg and it also seemed to be fine with its
texture.
In this recipe all
seasoning is to taste and it makes about 15 Schnitzel.
½ cup green
lentils
½ cup puy lentils
½ cup red lentils
1 vegetable stock
cube
2 carrots
1 onion
2 garlic cloves
Oak smoked sea
salt
Ground black
pepper
Ground coriander
Ground cumin
Fresh coriander
leaves
1 egg
Breadcrumbs
(optional)
Vegetable oil for
frying
Method
Cook the lentils
with a vegetable stock cube until done.
Cut the carrot
into pieces, cook in water and mash.
Chop the onion and
garlic finely and cook them in olive oil until soft. Mix them with
the cooked lentils and carrots.
Season the
Schnitzel mix with some oak smoked sea salt, ground black pepper,
ground coriander, ground cumin and fresh coriander leaves.
Add the egg and
breadcrumbs to the mix, or just the breadcrumbs, if you wish to keep
it vegan.
Heat some
vegetable oil in a frying pan, shape Schnitzel from the lentil mix
and fry them until golden brown.
Enjoy!
I'm sharing the
recipe with this month's My Legume Love Affair hosted by Sadhna,
created by Susan and co-hosted by Lisa.
Your VegHog
Hi, Thanks for linking this tempting recipe of lentil schnitzel to MLLA, May 2016. I will try this recipe without egg, as I do not eat egg.
ReplyDeleteThis recipe I am accepting because Lisa accepts recipe with eggs,though I have mentioned in the rules that recipe should be egg free.
Oh I'm so sorry I didn't notice your note about the eggs. However as I mentioned in the text, this recipe is perfectly nice egg-free as well. Thank you for including it to MLLA anyway!
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