Cutlets of lentils with chanterelles— tasty, initial hot dish that can be served for lunch with a side recipe of mashed potatoes and also thick white gravy.
If you want to excite guests as well as home, nutritional chef these tender chops. You can replace chanterelles mushrooms, due to the fact that not monthly will satisfy in the timbers or on the marketplace is the «forest gold».
Cutlets of lentils with chanterelles
I prepared the meatballs from the canadian eco-friendly lentils, they are prepared for regarding half an hour, which is handy as the cooking mushrooms will require about the exact same quantity of time. Normal lentils require to take in chilly water for a few hrs, so it cooked much faster.
These burgers can be fried in a nonstick frying pan, nonetheless, understand that stuffing of lentils and also prepared mushrooms are quite wayward, in spite of the presence in it of eggs, attempts to crumble, it is preferable to cook the meal in the stove.
- Cooking time: 1 hr
- Variety of servings: 8
Active ingredients for making cutlets of lentils with chanterelles:
- 250 g eco-friendly lentils;
- 330 g of chanterelles;
- 85 g onion;
- 110 g carrots;
- 30 g Basil;
- 2 hen eggs;
- 40 g semolina;
- 2 cloves of garlic;
- Bay leaf;
- salt, grease.
The technique of cooking cutlets of lentils with chanterelles
Put mushrooms in a bowl with cold water, leave for a few minutes to trash «unstuck». Thoroughly wash, opolaskivaniem running water.
Soak and also wash mushrooms Put the chanterelles in a deep pan, pour 1.5 liters of cool water, pour salt, include 2 cloves of garlic and also a fallen leave Lavrushka. Prepare for 30 minutes after steaming. Reserve mushroom broth for food preparation soup, it can additionally be frozen.
Boil the mushrooms Put the lentils in a colander, clean under running water, put in a pan. Pour 700 ml of cool water, add salt to preference, bring to a boil, chef half a hr on moderate heat, after that recline on a screen.
Boil the lentils Carefully slice the onion. Coarsely grate carrot or reduced strips. Warmed in a skillet grease, saute the vegetables for 10 minutes until soft, salt and also pepper.
Cut and also saute onions and carrots
Place in a blender or food processor the prepared lentils, prepared chanterelles, fresh eco-friendly Basil and mashed veggies.
Put all the ingredients in a blender or food processor and also add the Basil Grind the active ingredients till a thick and
smooth puree, taste for preference, if needed include salt. Grind the components for cutlets of lentils with chanterelles
Mix the chopped active ingredients with raw eggs and semolina, knead the meat. Add in the beef cutlets semolina as well as egg Form for baking grease with oil for frying.
Lay out the cutlets with a little range in between them. One cake requires about a tablespoon with a hillside of padding. Formed on the sheet rissoles lentil packing with chanterelles Heated the oven to a temperature level of 200 levels Celsius. Form placed on medium level, cook 15 mins. The components of the stuffing is ready, so the baking of the meatballs a great deal of time is not essential.
Prepare cutlets of lentils with chanterelles in the oven
It is served warm, the burgers eat piping hot is a must!
Cutlets of lentils
with chanterelles On the basis of the mushroom brew left over from cooking spinach, you can prepare the cutlets white mushroom sauce, zagustel it with sour lotion and also entire grain wheat flour. On the side I suggest you to prepare mashed potatoes or mashed cauliflower. Will be extremely delicious!
Cutlets of lentils with chanterelles prepared. Bon appetit!