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Astuce : ajuste le délai d'extinction de l'écran dans les Réglages

Galettes centenaires lentilles-courgettes

Des galettes salées aux lentilles avec courgettes râpées, poivron et champignons, assaisonnées au curcuma et paprika. Une alternative végétale longévité à la viande.

4.4(9 avis)
20 min prépa / 40 min total
101 kcal
5.5g de protéines
10 portions
Facile

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Ingrédients

Ingrédients mis à jour en mesures metric
  • 150 glentils

    soaked overnight

  • 2 pieceeggs
  • 250 gzucchini

    grated and squeezed

  • 1 piecebell pepper
  • 2 tbspolive oil
  • 1 pieceonion
  • champignon mushrooms
  • 2 clovegarlic
  • salt

    to taste

  • turmeric

    to taste

  • sweet paprika

    to taste

  • black pepper

    to taste

  • green onions

Instructions

  1. Soak lentils overnight, rinse and drain

  2. Blend lentils with eggs using immersion blender

  3. Squeeze juice from grated zucchini and add to mixture

  4. Add diced bell pepper and mix well

  5. Saute onion, mushrooms and garlic in olive oil

  6. Stir sauteed vegetables into lentil mixture

  7. Season with salt, turmeric, paprika and black pepper

  8. Add green onions

  9. Form cutlets and fry in olive oil until golden brown

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9 avis

Page 1 sur 1, 9 avis
Parveen S.

I cook masoor dal but never thought to use it this way. My husband and I were amazed.

Ana C.

Perfecto para la dieta de mi esposo.

Kristina F.

Smoked paprika added. My husband ate four in one sitting.

Irmgard W.

My grandchildren refused vegetables. They had no idea.

Waltraud B.

Dense. Will use smaller lentils next time.

Nomsa D.

Whole family adopted this recipe in South Africa. My son says it reminds him of his grandmother's cooking.

Sylvia O.

My daughter was diagnosed with prediabetes six months ago and she was terrified about what she could still eat. I started making these cutlets for her every fortnight and bringing them over. She says they taste like real food, not diet food. That distinction matters enormously to her. It matters to me too.

Beatrice M.

I am seventy-eight and have been diabetic for fifteen years. My blood sugar improved noticeably after I started cooking this way. My doctor asked what I had changed and when I explained he was surprised and told me to continue. I have taped this recipe inside my kitchen cupboard where I keep the most important ones.

Eugenia C.

My mother who is ninety asked me to write this in her recipe book.