2 tablespoons ground flaxseed
1/2 chili pepper
fresh parsley
a piece of leek
4-6 sundried tomatoes in olive oil
pinch of dried garlic
½ teaspoons savory (chubritsa) seasoning
60g breadcrumbs or 60g millet flakes/rolled oats
salt
black pepper
(optional) breadcrumbs or rolled oats for rolling the shaped cutlets
vegetable oil/ olive oil
Instructions:
Transfer the rinsed lentils to a saucepan and pour in the water. Cook, uncovered, up to 30 minutes. Drain the lentil and leave to cool. Slice the leek and chop chili pepper and parsley leaves finely. Cut tomatoes into smaller parts. Add lentil, veggies, flaxseed meal and spices to a mixing bowl. Add breadcrumbs or rolled oats/millet flakes and combine all the ingredients.
Shape small cutlets out of the cutlet mixture. You can roll the shaped cutlets over breadcrumbs or rolled oats before frying.
Heat the oil in a frying pan and fry the cutlets on both sides.
You can also bake the cutlets. However, please remember that when bakes they tend to be very dry. Serve with favorite veggies/ bakes potatoes or rice.
