After the very first days with the Little New Member of our family, it’s time we got back to cooking. Let’s get ready to making cutlets. Here’s the recipe for gluten free cutlets, full of plant based protein and Arabic spice mix.
Ingredients (about 12 cutlets):
1/2 cup dried green lentils
90g natural tofu
1/2 cup sunflower seeds
6 sun-dried tomatoes in olive oil
fresh parsley
leek
garlic fresh (1 clove)/ dried
salt
black pepper
1 tsp curry powder
2 tsp Arabic spice mixture (mixture of: cumin, coriander, cloves, cinnamon, sweet pepper, chili pepper, dried veggies, salt)
Instructions:
Rinse the lentils and put it into the boiling water. Cook over low heat for about 40 minutes. Then leave the lentil to cool. Put the lentil into the large mixing bowl, add tofu and blend well. Grind the sunflower seeds in a a spice grinder (until you have a fine powder). Add it to the cutlet mixture. Chop sundried tomatoes, parsley leaves and leek well and add it to the cutlet mixture. Season with spices and mix well. 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 the cutlets for about 30 minutes. When baking (after 15 minutes) you can turn the cutlets on the other side and then bake for another 15 minutes. Serve with baked potatoes, rice, wheat and/or salad. Enjoy!
Etykiety: cutlets, english, gluten free, lentil, main course, recipes
