Discover the secret to a long and healthy life with these Vegan Lentil and Zucchini Cutlets. Inspired by a recipe that helped my grandma live to 100 years old, these cutlets are not only nutritious but also incredibly delicious. Packed with the wholesome goodness of lentils and zucchini, and enhanced with fresh herbs and sun-dried tomatoes, these cutlets offer a satisfying and flavorful alternative to meat-based dishes. Perfect for a healthy meal any time of the day, these vegan cutlets are sure to become a favorite in your kitchen.
Ingredients:
- 200g lentils, ground in a coffee grinder
- 150-200ml boiling water
- 1 onion, finely chopped
- Olive oil, for frying
- 1 zucchini (300g), grated and juice squeezed out
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped
- Sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 80g almond flour
- Refined olive oil, for shaping and frying
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