Ingredients and Method to make Brown Rice and Lentil cutlets
1/2 cup whole brown lentils rinsed and soaked in water for 15 to 30 mins
1/3 cup raw unsalted peanuts (or dry roasted unsalted peanuts )
2 cups cooked brown rice (can be substituted with any other type of cooked rice)
1 cup packed whole wheat bread crumbs (or any other type bread crumbs, I used oatmeal breadcrumbs)
3 Thai or Indian variety green chilies (or to taste)
1 inch piece of ginger
1 cup mixed vegetables (any combination of carrots, peas, cauliflower, beans etc)
salt to taste
1/2 tsp cumin powder
3/4 tsp garam masala (can be substituted with any other type of curry powder)
1/2 tsp red chili powder (or cayenne powder)
a few drops of oil to shallow fry the cutlets
Dry roast peanuts on low to medium low heat until evenly roasted. Cool, powder coarsely in the blender or spice grinder using short bursts of power until the powder resembles bread crumbs. Keep this powder aside.Mince green chilies and ginger together and keep aside.
In a heavy bottomed pan, cook lentils using water as required until almost done. Add vegetables, minced ginger+green chilies and cumin powder, sprinkle a little water if required and allow the vegetables to cook until soft.
Add cooked rice, salt to taste, garam masala, chili powder if using and mix well. Finally add peanut powder and bread crumbs and mix well. At this point the mixture will become a little stiff. Remove from heat, allow to cool until able to handle it. Shape into small cutlets of desired size.
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Heat a flat pan/ griddle/ tawa, place two or three cutlets on it and pour a few drops of oil around it.
Cook until lower side of cutlets is evenly brown, flip over and cook the other side until evenly brown. Remove and serve cutlets with ketchup, chutney of choice or sauce of choice.
Or use cutlet as a sandwich filling, or in a wrap and enjoy.
Yield will depend on size and thickness of each cutlet.
Notes
Use water only as required when cooking lentils/ vegetables. This way when rice/ peanut powder and bread crumbs are added the mixture will thicken nicely and be easy to handle. If there is too much moisture you would need to cook it longer for the water to evaporate.
1/2 cup whole brown lentils rinsed and soaked in water for 15 to 30 mins
1/3 cup raw unsalted peanuts (or dry roasted unsalted peanuts )
2 cups cooked brown rice (can be substituted with any other type of cooked rice)
1 cup packed whole wheat bread crumbs (or any other type bread crumbs, I used oatmeal breadcrumbs)
3 Thai or Indian variety green chilies (or to taste)
1 inch piece of ginger
1 cup mixed vegetables (any combination of carrots, peas, cauliflower, beans etc)
salt to taste
1/2 tsp cumin powder
3/4 tsp garam masala (can be substituted with any other type of curry powder)
1/2 tsp red chili powder (or cayenne powder)
a few drops of oil to shallow fry the cutlets
Dry roast peanuts on low to medium low heat until evenly roasted. Cool, powder coarsely in the blender or spice grinder using short bursts of power until the powder resembles bread crumbs. Keep this powder aside.Mince green chilies and ginger together and keep aside.
In a heavy bottomed pan, cook lentils using water as required until almost done. Add vegetables, minced ginger+green chilies and cumin powder, sprinkle a little water if required and allow the vegetables to cook until soft.
Add cooked rice, salt to taste, garam masala, chili powder if using and mix well. Finally add peanut powder and bread crumbs and mix well. At this point the mixture will become a little stiff. Remove from heat, allow to cool until able to handle it. Shape into small cutlets of desired size.
The copyright of this content belongs to Veginspirations.com
Heat a flat pan/ griddle/ tawa, place two or three cutlets on it and pour a few drops of oil around it.
Cook until lower side of cutlets is evenly brown, flip over and cook the other side until evenly brown. Remove and serve cutlets with ketchup, chutney of choice or sauce of choice.
Or use cutlet as a sandwich filling, or in a wrap and enjoy.
Yield will depend on size and thickness of each cutlet.
Notes
Use water only as required when cooking lentils/ vegetables. This way when rice/ peanut powder and bread crumbs are added the mixture will thicken nicely and be easy to handle. If there is too much moisture you would need to cook it longer for the water to evaporate.
