Spiced Lentil And Vegetable Cutlets Recipe

Fusion cuisine

Spiced Lentil and Vegetable Cutlets recipe

About this recipe

These hearty and flavorful cutlets combine spiced lentils with mashed vegetables, making them a perfect Kosher dinner option. Crispy on the outside and tender on the inside, they are sure to satisfy.

Ingredients

  • 100 g Premium Green Chilli
  • 200 g Ginger (Aale)
  • 500 g Pluckk Organic Hybrid Tomatoes
  • 10 pcs Eggee Provita+ White Protein Rich Eggs
  • 50 g The Select Aisle Bread Crumbs
  • 150 g Spring Onion (Kandychi Path)
  • 500 g Organically Grown Sweet Potato
  • 6 pcs White Eggs
  • 900 g - 1 kg Onion
  • 250 G Pavata Dal
  • 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
  • 45 g On1Y Cinnamon Powder
  • 1 pack (50 g) Tmi Colman Laung Cloves
  • 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
  • 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

  1. 1. Finely chop 2 red onions, 2 green chilies, and 1 tablespoon of fresh cilantro. Grate 1 tablespoon of fresh ginger and dice 2 tomatoes. Set aside.
  2. 2. Heat 2 tablespoons of oil in a heavy pan over medium heat. Add the chopped onions, chilies, and ginger. Sauté until the onions are light brown, about 5 minutes.
  3. 3. Add the diced tomatoes to the pan and cook for another 3-4 minutes until softened.
  4. 4. Stir in 1 teaspoon of ground cinnamon, 4 cloves, 1 teaspoon of black pepper, and Namakwali Authentic Mix Seasoning Flavoured Salt to taste. Add 1 cup of cooked and mashed pavata dal, mixing well. Cook until the mixture is almost dry, then remove from heat and let it cool slightly.
  5. 5. Meanwhile, boil and mash 2 cups of sweet potatoes with a pinch of salt and pepper to taste.
  6. 6. Combine the pavata dal mixture with the mashed sweet potatoes in a large bowl. Mix lightly, then shape the mixture into small patties.
  7. 7. Beat 2 eggs in a shallow bowl. Dip each patty into the egg, then coat with 1 cup of bread crumbs.
  8. 8. Heat enough oil in a deep pan for frying. Deep fry the patties in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
  9. 9. Serve the cutlets hot or warm with your favorite dipping sauce or salad.