- dried lentils - 3/4 Cups (cutlets)
- bay leaf - 1 piece (cutlets)
- salt - To taste (cutlets)
- large carrots - 1 piece (chops)
- large shallots - 2 Pieces (cutlets)
- garlic - 2 teeth (cutlets)
- olive oil - 1 st. a spoon (cutlets)
- Balsamic vinegar - 1 st. a spoon (cutlets)
- goat cheese - 120 Grams (cutlets)
- bread crumbs - 1/4 Cups (cutlets)
- black pepper - 1/4 Teaspoons (cutlets)
- egg - 1 piece (meatballs)
- buns for hamburgers - To taste
- mustard - To taste
- lettuce leaves - To taste
- tomato - To taste
1. Mix lentils, bay leaves, a teaspoon of salt and 3 cups of water in a medium saucepan. Bring to a boil over medium heat. Reduce heat and cook until lentils are soft, 18-20 minutes. Drain the water from the lentils and discard the bay leaf. 2. Coarse the carrots and onions. Grind carrots, shallots and garlic in a food processor (not until smoothie!) For about 5 seconds. Heat 1 teaspoon of olive oil in a medium-frying pan with non-stick coating on medium heat. Fry the vegetables with a pinch of salt until they become soft, about 5 minutes. Add balsamic vinegar and fry, stirring until it thickens, 1-2 minutes. 3. Mix lentils, fried vegetables, goat cheese, breadcrumbs and black pepper in a food processor until a homogeneous consistency. Add seasonings to taste, if necessary. Add the egg and mix. Divide the mixture into four parts, form from each disk about 1 cm in thickness and 10 cm in diameter (or the diameter under your buns for hamburgers). Put in the refrigerator for 30 minutes or up to 2 days (cover the cutlets, if you put them in the refrigerator for more than 30 minutes). 4. Heat the remaining 1 teaspoon of oil in a medium frying pan over medium heat. Fry the cutlets for 4 minutes, until the bottom is browned. Turn over and fry for another 6 minutes until the second side is browned. Put the cutlets on buns along with lettuce, tomato and mustard.
Servings: 3-4