Lentil Cutlets
- 2 cups lentils
- 1 cup cold boiled rice
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon onion juice
- 1/4 teaspoon grated nutmeg
- 1 tablespoon chopped parsley
- dash white pepper
- 1 egg
- bread crumbs
Wash and soak the lentils overnight; drain; cover with boiling water and boil 2 hours; mash through strainer and add the rice, which has been mashed fine; add the butter, salt, pepper,nutmeg onion juice, and parsley; mix well; spread on platter to get cold. Take a tablespoon of the mixture into floured hands; form into oblong shapes about one inch thick; dip in egg, which has been beaten with 1 tablespoon chilled milk, then in bread crumbs; fry in deep fat; drain on paper. Serve with tomato sauce. This is enough for four persons.
Submitted by Jul 27, 2009
15 min
30 min
45 min