Cutlets, as we refer to patties in India, are a popular tea time snack served in most middling to smaller restaurants right across the country. They would, perhaps, differ only in which vegetables are used to make them but most varieties of cutlets would have some potato in them.
These spicy little pan-fried (sometimes deep fried) crisp rounds which are soft on the inside are best eaten warm and usually served with tomato ketchup.
When I came across these Lentil and Almond cutlets at Indira’s blog I knew I was going to make them. They are very easy to make, don’t have any spices other than green chillies unlike Indian cutlets. They also have lentils and almonds as two main ingredients, the sound of which I found attractive.
I followed Indira’s recipe with some minor changes.
She sliced the almonds, whereas I ran the almonds in the small jar of my mixer/ blender to break them into small pieces.
Indira used tuvar dal (yellow lentils) while I used whole masoor dal (puy lentils). I also grated the carrots instead of chopping them up. I also used chilli powder instead of green chillies and I reduced the lemon juice to 1 tbsp.
Indira mentioned in her post that these cutlets were delicate. This was probably because the binding agent for her recipe was egg, which she left out. So I added 1 medium potato (microwaved and mashed) and two slices of whole wheat bread (after removing the crust) to the cutlet mixture before mixing it up in the processor.
These cutlets are good and don’t judge them too harshly going by my picture. I know my picture isn’t my best, but it was taken at night when there wasn’t enough light, I was too tired to go through the effort of setting up things for a better picture and my family was very hungry and waiting for dinner!
Serve them warm with tomato ketchup or use them to make vegetable burgers.
This recipe gave me 6 patties/ burgers.
Zlamushka of Zlamushka’s Spicy Kitchen is showcasing Indira’s blog, Mahanandi, this month at her monthly event Tried & Tasted. So Zu, this one’s for you.
These cutlets are also perfect for Suganya's Vegan Ventures Round 2 at Tasty Palettes, and for Susan's My Legume Love Affair whose 5th edition is being hosted by Simona of Briciole.