Discover the secret to a long and healthy life with these Vegan Lentil and Zucchini Cutlets. Inspired by a recipe that helped my grandma live to 100 years old, these cutlets are not only nutritious but also incredibly delicious. Packed with the wholesome goodness of lentils and zucchini, and enhanced with fresh herbs and sun-dried tomatoes, these cutlets offer a satisfying and flavorful alternative to meat-based dishes. Perfect for a healthy meal any time of the day, these vegan cutlets are sure to become a favorite in your kitchen.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 200g lentils, ground in a coffee grinder
- 150-200ml boiling water
- 1 onion, finely chopped
- Olive oil, for frying
- 1 zucchini (300g), grated and juice squeezed out
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped
- Sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 80g almond flour
- Refined olive oil, for shaping and frying
Directions
Prepare the Lentils
- Place the ground lentils in a bowl and pour boiling water over them. Stir until it thickens and let it swell for a few minutes.
Sauté the Onions
- In a frying pan, heat some olive oil over medium heat. Add the chopped onion and fry until golden brown.
Combine Ingredients
- Add the grated zucchini (with the juice squeezed out), salt, black pepper, chopped dill, sun-dried tomatoes, and minced garlic to the bowl with the swollen lentils. Mix well.
- Add the almond flour to the mixture and stir until well combined.
Shape and Fry the Cutlets
- Using your hands, shape the mixture into cutlets.
- Heat refined olive oil in a frying pan over medium heat. Fry the cutlets until golden brown on both sides.
- Remove the cutlets from the pan and drain on paper towels.
Serving Suggestions
- Serve the cutlets hot with a side of fresh salad or steamed vegetables.
- Pair with a vegan dipping sauce or chutney for extra flavor.
- These cutlets also work great in sandwiches or wraps for a quick meal on the go.
Cooking Tips
- Make sure to squeeze out as much juice as possible from the grated zucchini to prevent the mixture from becoming too watery.
- Adjust the seasoning to your taste preference, adding more herbs or spices as desired.
Nutritional Benefits
- Lentils: High in protein and fiber, providing essential nutrients for a balanced diet.
- Zucchini: Low in calories and rich in vitamins A and C.
- Almond Flour: Adds healthy fats and enhances the texture of the cutlets.
Dietary Information
- Vegan: This recipe is free from animal products.
- Gluten-free: Made with almond flour, making it suitable for gluten-sensitive individuals.
- Nutritious: Packed with plant-based protein and vitamins.
Storage
- Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days.
- Reheat in a frying pan or oven before serving to maintain their crispiness.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with vegetables and essential nutrients.
- Easy to Make: Simple ingredients and straightforward preparation.
- Versatile: Enjoy as a snack, appetizer, or main course.
- Delicious: The combination of lentils, zucchini, and sun-dried tomatoes creates a flavorful and satisfying dish.
Conclusion
These Vegan Lentil and Zucchini Cutlets are not only healthy but also incredibly tasty. Perfect for a light meal, they offer a great way to enjoy vegetables in a delicious form. Try them out and share your experience. Bon appétit!