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Start by preparing the lentils. If you're using dry lentils, cook them according to the package instructions until they’re tender. If you have leftover cooked lentils, this is a great time to use them.
Grate the zucchini using a fine grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to prevent soggy cutlets.
In a large mixing bowl, combine the cooked lentils, grated zucchini, chopped onion, minced garlic, and ground flaxseed.
Add the breadcrumbs, turmeric, cumin, salt, and pepper. Mix well until all the ingredients are thoroughly combined. If the mixture feels too wet, add a bit more breadcrumbs until it forms a dough-like consistency.
Shape the mixture into small round or oval patties, about the size of your palm.
Heat olive oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan. Fry for 3-4 minutes on each side, or until they turn golden brown and crispy.
Once cooked, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
Serve hot with your favorite vegan dipping sauce or a side salad for a complete meal.
Tips for Serving and Storing:
Serving Ideas: These cutlets are incredibly versatile! Serve them with a side of steamed vegetables, a fresh salad, or on a bun with lettuce, tomato, and vegan mayo for a tasty burger alternative.
Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a frying pan over low heat for a few minutes, ensuring they crisp up again.
Freezing: You can also freeze these cutlets for later use. Place them on a baking sheet in a single layer and freeze for about an hour. Once frozen, transfer them to a freezer-safe container or ziplock bag for up to 2 months. Reheat directly from frozen, frying until crispy.
Variants:
Gluten-Free Version: Use gluten-free breadcrumbs or oat flour in place of regular breadcrumbs to make this recipe gluten-free.
Spicy Twist: Add some chili powder, cayenne pepper, or finely chopped green chilies to the mixture for a spicy kick.
Baked Version: For a lighter alternative, you can bake the cutlets in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
Herbed Cutlets: Experiment with fresh herbs like basil, oregano, or dill for a more fragrant flavor profile.
FAQ:
Can I use canned lentils for this recipe? Yes, canned lentils are a great shortcut. Just make sure to drain and rinse them well before using them in the recipe.
How do I prevent the cutlets from falling apart while frying? The key to binding the cutlets is the flaxseed (or chia seeds), which acts as a vegan egg substitute. Make sure to squeeze out excess moisture from the zucchini and use enough breadcrumbs to hold the mixture together.
Can I make these cutlets ahead of time? Absolutely! You can prepare the cutlet mixture ahead of time and refrigerate it for up to 24 hours. Just shape the patties and cook them when you're ready to serve.
Can I make these cutlets oil-free? Yes, you can bake or air fry the cutlets for an oil-free version. However, frying in a little oil helps achieve that crispy texture and enhances the flavor.
What can I use instead of flaxseed? If you don't have flaxseed, chia seeds work as an excellent alternative. You can also use aquafaba (the liquid from canned chickpeas) as a binder.
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