Deliciously nutritious quinoa-mung bean-lentil cutlets (or patties)
Cutlets and meatballs
growing up, when my mom asked us what we'd like for dinner, i'd often ask for "kotlet", which is the persian version of a meat and potato cutlet (flavored with onions, turmeric, cinnamon, and parsley, then breaded and fried). the "kotlet" is almost tastier cold or at room temperature than hot, and travels vey well. i think i've always favored it because i associate "kotlet" with travel and the family road trips we used to take (taking along wonderful kotlet sandwiches wrapped in flatbread with crunchy dill pickles, chopped parsley, and tomato slices). here, i've taken the persian cutlets and given them a healthier vegetarian twist. you could coat them in breadcrumbs if you'd like, but i didn't this time, and as you can see, they turned out beautifully.
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