Description
Vegetable cakes with lentils is actually the analogue of the vegetable cutlets, just love to decorate not only the food itself but the name :) so, cakes are cooked rather quickly and came out very tasty, by the presence of zucchini are very tender, and the bread crumbs tablespoons a taste reminiscent of meatballs :)
Ingredients
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Lentils
120 г
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Zucchini
300 г
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Carrots
1 шт
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Onion
1 шт
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Bread
50 г
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Flour
3 ст. л.
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Leavening agent
5 г
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Salt
1/2 ч. л.
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Allspice
1/4 ч. л.
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Vegetable oil
2 ст. л.
Cooking
Lentils pour into a container, rinse in cold water until transparent. Boil for 15 minutes on low heat.
Zucchini wash, peel and grate on a coarse grater, drain off any excess liquid.
Bow grind in a blender, add to the zucchini.
Carrots wash, peel and grate on a fine grater. Add to the zucchini with the onions.
In a blender, grind the bread into crumbs. Add to vegetable mixture.
Ready the lentils to discard in a colander to get rid of excess fluid. Grind in a blender to puree state.
Combine lentils with vegetables and bread crumbs, mix well. Then add flour with baking powder, salt and pepper. Mix thoroughly.
Cover the ramekins with foil, grease with vegetable oil and put the lentil and vegetable mass. Send in the oven, preheated to 180 degrees for 30 minutes.
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