Lentil cutlets with chanterelles

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Lentil cutlets with chanterelles - a delicious, original hot dish that can be served for dinner with a side dish of mashed potatoes and a thick white sauce. If you want to surprise guests and family, prepare these tender diet cutlets. You can replace the chanterelles with champignons, because not every month you see “forest gold” in the forest or on the market.

I cooked cutlets from Canadian green lentils, it cooks in about half an hour, which is convenient, since it takes about the same amount of time to cook mushrooms. Regular lentils need to be soaked in cold water for several hours in advance, so that it cooks faster.

Such cutlets can be fried in a non-stick pan, however, it should be noted that the minced meat from lentils and boiled mushrooms is rather capricious, despite the presence of eggs in it, strives to crumble, so it is preferable to bake the dish in the oven.

Time for preparing: 1 hour
Servings Per Container: 8

Ingredients for Chanterelle Lentil Cutlets

250 g of green lentils;
330 g of chanterelles;
85 g of onions;
110 g of carrots;
30 g of basil;
2 chicken eggs;
40 g semolina;
2 cloves of garlic;
Bay leaf;
salt, vegetable oil.

The method of preparation of lentil cutlets with chanterelles

Mushrooms are placed in a bowl of cold water, left for several minutes, so that the garbage "peeled off". Then wash thoroughly, rinse with running water.

We place the chanterelles in a deep saucepan, pour 1.5 liters of cold water, pour salt, add 2 cloves of garlic and a leaf of parsley. Cook 30 minutes after boiling. We leave the mushroom broth for cooking the soup, it can also be frozen.

Put the lentils in a colander, with my running water, transfer to a saucepan. Pour 700 ml of cold water, salt to taste, bring to a boil, cook for half an hour on moderate heat, then lay on a sieve.

Finely chop the onion. Rub the carrots coarsely or shred in strips. We heat the vegetable oil in a pan, saute the vegetables for 10 minutes until soft, salt, and pepper.

Put boiled lentils, cooked chanterelles, fresh green basil and sauteed vegetables in a blender.

Grind the ingredients until a thick and uniform mashed potatoes, taste, add salt if necessary.

Mix the chopped ingredients with raw chicken eggs and semolina, knead the minced meat.

Lubricate the baking dish with frying oil. We spread cutlets with a small distance between them. One cutlet needs about a tablespoon with a slice of ground meat.

We heat the oven to a temperature of 200 degrees Celsius. We put the form on the average level, bake for 15 minutes. Stuffing ingredients are ready, so a lot of time is not needed to bake cutlets.

We serve hot to the table, cutlets eat with heat from the heat, this is a must!

Based on mushroom broth left over from cooking chanterelles, you can prepare white mushroom sauce for cutlets, thickened with sour cream and whole-wheat flour. For garnish, I advise you to prepare a gentle mashed potato or cauliflower puree. It will turn out very tasty!

Lentil cutlets with chanterelles are ready. Enjoy your meal!