It’s time for recipe that was inspired by Weganon and his recipe for millet cutlets with lentil ad pesto. First, we wanted to follow his amazing recipe but it turned out that we did not have all the necessary ingredients so modifications had to be made. What are the results? Check out for yourself. We loved these cutlets so much that we were ready to fight for the last piece;) Pregnant sister won - after all you cannot win with pregnancy;)
Ingredients (14-16 cutlets):
1/2 cup dried green lentils
50g dried millet
1 cup sunflower seeds
1 spring onion
1/2 red bell pepper
salt
black pepper
Pesto:
1 handful basil
1 handful coriander
3 tbsp lemon juice
garlic fresh (1 clove)/ dried
8 tbsp olive oil
1 tbsp of cashew nuts
4 tbsp of sunflower seeds
salt
black pepper
Instructions:
Rinse the lentils and put it into the boiling water. Cook over low heat for about 40 minutes. Rinse the millet and cook in a separate pot for about 15 minutes. Drain the lentils and millet and leave to cool. Once cooled, place the lentils and millet in a bowl and blend to get a smooth mixture. Grind the sunflower seeds in a a spice grinder (until you have a fine powder). Add it to the cutlet mixture. Dice the onion and pepper. Add the veggies to the cutlet mixture and mix well. Prepare the pesto: grind cashew nuts and sunflower seeds in a spice grinder. Blend all pesto ingredients until you get a smooth paste. Add the pesto to the cutlet mixture and mix well. Season with salt and pepper. Store in the fridge for about 30 minutes.
Preheat the oven to 190 degrees C. Make medium size cutlets out of cutlet mixture and set on the baking tray covered in baking paper. Bake for about 40 minutes.
After first 20 minutes you can turn the cutlets on the other side and then bake for another 20 minutes. Serve with a sauce (e.g. Mexican sauce) and a salad. Enjoy!
Etykiety: cutlets, english, gluten free, lentil, main course, recipes
