Find out how to live a long and healthy life with these Vegan Lentil and Zucchini Cutlets. These cutlets are both healthy and tasty, inspired by a recipe that helped my grandma live to be 100 years old. Filled with the nutritious benefits of lentils and zucchini, and boosted with herbs and sun-dried tomatoes, these patties provide a tasty and satisfying option instead of meat dishes. Great for a nutritious meal at any time, these vegan cutlets will surely be a beloved dish in your home.
List of ingredients:
200 grams of lentils, crushed in a coffee grinder.
Between 150 and 200 milliliters of hot water.
1 onion, cut into small pieces
Olive oil, for cooking in hot oil
1 zucchini (300g), grated and excess liquid removed
Add salt according to your preference.
Add as much black pepper as you like.
Diced fresh dill
Tomatoes dried in the sun and cut into pieces.
2 pieces of garlic, finely chopped
80 grams of almond flour
Olive oil for cooking and frying.
Instructions:
Put the crushed lentils in a bowl and cover them with hot water. Mix until it becomes thick and allow it to sit for a few minutes.
In a pan, warm up some olive oil on medium heat. Put the diced onion in the pan and cook it until it turns golden brown.
Put the shredded zucchini (with the liquid squeezed out), salt, pepper, chopped dill, sun-dried tomatoes, and minced garlic into the bowl with the cooked lentils. Stir thoroughly.
Mix the almond flour into the mixture and stir until everything is well mixed.
Shape the mixture into cutlets using your hands.
Warm up olive oil in a pan on medium heat. Cook the cutlets until they are golden brown on both sides.
Take the cutlets out of the pan and let them dry on paper towels.
Try these tasty vegan lentil and zucchini patties!
Time to prepare:
15 minutes to cook, 20 minutes total time, 150 calories per serving, and the recipe makes 4 servings.
Additional Details:
These Vegan Lentil and Zucchini Cutlets show that eating healthily can be tasty and fulfilling. Lentils are a great plant-based source of protein and fiber, and zucchini adds moisture and a gentle sweetness to the dish. Adding almond flour helps hold the ingredients together, giving the cutlets a great texture. The new dill and dried tomatoes give a lot of flavor, making every bite really tasty. These breaded meat slices are simple to make and cook, making them a good choice for fast dinners during the week or preparing meals in advance.
Final thought:
Vegan lentil and zucchini patties are a tasty and healthy option for a plant-based meal. Their delicious tastes and enjoyable consistency make them a great option instead of regular meat meals. If you are a vegan or just want to eat more plant-based meals, these cutlets will definitely impress you. You can enjoy them with a salad, in a tortilla, or by themselves for a healthy and delicious meal. Give this recipe a try today and find out why my grandma adored these cutlets—they could become your new favorite as well!
