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

• 1 Kg Red Onion 1kg
• 100G Green Chillies - 100g
• 250G Ginger - 250g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 50G Pepper Black Ground BWFO
• Pack Tray Of 30 Medium Free Range Eggs
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• - Red Sweet Potato
• - Ktc Vegetable Oil
• - Natco Ground Cinnamon 100g
• - Schwartz Whole Cloves
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Finely chop 2 red onions, 2 green chilies. 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 salt to taste. Add 1 cup of mashed sweet potato, 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 potato with a pinch of salt and pepper to taste.
6. 6. Combine the spiced mixture with the mashed sweet potato 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.