Zero-oil Lentil Cutlets

Zero-oil lentil cutlets are a healthy and delicious snack option that are perfect for those looking to avoid added fats while still enjoying a flavorful treat.

Here’s how you can make these nutritious cutlets:

Ingredients:

• 1 cup lentils (red lentils or split yellow moong dal)
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1/2 cup green peas (fresh or frozen)
• 1 green chili, finely chopped (optional)
• 2 tablespoons fresh coriander leaves, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 1/2 cup breadcrumbs (whole wheat or gluten-free)
• Cooking spray (for greasing the baking sheet)

Instructions:

1. Prepare the Lentils:
   • Wash the lentils thoroughly and soak them in water for about 30 minutes. Drain and rinse the soaked lentils.
   • Cook the lentils in a pot with enough water until they are soft and cooked through (about 10-15 minutes). Drain any excess water and let the lentils cool.
2. Prepare the Vegetables:
   • While the lentils are cooling, finely chop the onion, grate the carrot, and chop the green chili and coriander leaves.
3. Combine Ingredients:
   • In a large mixing bowl, combine the cooked lentils, chopped onion, grated carrot, green peas, green chili, and coriander leaves.
   • Add the ginger-garlic paste, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder (if using), and salt. Mix everything well.
   • Add the breadcrumbs to the mixture to help bind it together. Mix until you have a thick, dough-like consistency.
4. Shape the Cutlets:
   • Take a small portion of the mixture and shape it into a patty or cutlet. Repeat with the remaining mixture.
5. Bake the Cutlets:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
   • Place the cutlets on the prepared baking sheet. Lightly spray the tops of the cutlets with cooking spray to help them brown.
   • Bake in the preheated oven for 20-25 minutes, or until the cutlets are golden brown and crispy. Flip the cutlets halfway through the baking time for even cooking.
6. Serve:
   • Remove the cutlets from the oven and let them cool slightly before serving. Enjoy them hot with your favorite chutney or dip.

Tips:

• You can add other vegetables like spinach, bell peppers, or corn to the mixture for added nutrition and flavor.
• For a gluten-free version, use gluten-free breadcrumbs or ground oats.
• If you prefer, you can cook these cutlets on a non-stick skillet without oil, flipping them occasionally until they are browned and cooked through.