Cutlets of lentils with chanterelles – delicious, original hot dish that can be served for lunch with a side dish of mashed potatoes and thick white gravy.
If you want to impress guests and home, dietary cook these tender chops. You can substitute chanterelles mushrooms, because not every month will meet in the woods or on the market is the “forest gold”.
Cutlets of lentils with chanterelles
I cooked the meatballs from the canadian green lentils, they are cooked for about half an hour, which is handy as the cooking mushrooms will need about the same amount of time. Regular lentils need to soak in cold water for a few hours, so it cooked faster.
These burgers can be fried in a nonstick pan, however, be aware that stuffing of lentils and cooked mushrooms are quite whimsical, despite the presence in it of eggs, tries to crumble, it is preferable to bake the dish in the oven.
- Cooking time: 1 hour
- Number of servings: 8
Ingredients for making cutlets of lentils with chanterelles:
- 250 g green lentils;
- 330 g of chanterelles;
- 85 g onion;
- 110 g carrots;
- 30 g Basil;
- 2 chicken eggs;
- 40 g semolina;
- 2 cloves of garlic;
- Bay leaf;
- salt, vegetable oil.
The method of cooking cutlets of lentils with chanterelles
Put mushrooms in a bowl with cold water, leave for a few minutes to trash “unstuck”. Then thoroughly wash, opolaskivaniem running water.
Soak and wash mushrooms
Put the chanterelles in a deep saucepan, pour 1. 5 liters of cold water, pour salt, add 2 cloves of garlic and a leaf Lavrushka. Cook for 30 minutes after boiling. Reserve mushroom broth for cooking soup, it can also be frozen.
Boil the mushrooms
Put the lentils in a colander, wash under running water, put in a saucepan. Pour 700 ml of cold water, add salt to taste, bring to a boil, cook half an hour on moderate heat, then recline on a sieve.
Boil the lentils
Finely chop the onion. Coarsely grate carrot or cut strips. Heated in a skillet vegetable oil, saute the vegetables for 10 minutes until soft, salt and pepper.
Cut and saute onions and carrots
Put in a blender the cooked lentils, ready chanterelles, fresh green Basil and mashed vegetables.
Put all the ingredients in a blender and add the Basil
Grind the ingredients until a thick and smooth puree, taste for taste, if required add salt.
Grind the ingredients for cutlets of lentils with chanterelles
Mix the chopped ingredients with raw eggs and semolina, knead the meat.
Add in the beef cutlets semolina and egg
Form for baking grease with oil for frying. Lay out the cutlets with a small distance between them. One cake needs about a tablespoon with a hill of stuffing.
Formed on the sheet rissoles lentil stuffing with chanterelles
Heated the oven to a temperature of 200 degrees Celsius. Form put on medium level, bake 15 minutes. The ingredients of the stuffing is ready, so the baking of the meatballs a lot of time is not necessary.
Prepare cutlets of lentils with chanterelles in the oven
It is served hot, the burgers eat piping hot is a must!
Cutlets of lentils with chanterelles
On the basis of the mushroom broth left over from cooking spinach, you can cook the cutlets white mushroom sauce, zagustel it with sour cream and whole grain wheat flour. On the side I advise you to prepare mashed potatoes or mashed cauliflower. Will be very tasty!
Cutlets of lentils with chanterelles ready. Bon appetit!
