Lentil cutlets with beets
Description of preparation:
Below I will tell you in more detail how to cook lentil cutlets with beets. Choose green or brown lentils; red ones boil too quickly into a puree. Spices can be selected to suit your taste; seasonings “for cutlets” are good. Semolina can be replaced with wheat flour. Cutlets can be served as a separate dish or complemented with a side dish.
Prepare all ingredients.
Pre-soak the lentils for a couple of hours in water.
Boil the beets or bake in the oven until soft.
Rinse the lentils, cover with clean water and bring to a boil over medium heat. Cook for 20-25 minutes over low heat.
Punch the boiled and slightly cooled lentils with a blender or crush them with a masher. Add beets and onions chopped in a blender and mix.
Then add all the spices and semolina. Stir again.
Form cutlets from the resulting mass. Roll them in flour or semolina.
Fry the cutlets on both sides until golden brown over medium heat. Approximately 5 minutes on each side.
Lentil cutlets with beets are ready, bon appetit!
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