russian

Lentil and Beet Cutlets With Garlic Dill Yogurt

Name: Lentil and Beet Cutlets With Garlic Dill Yogurt
Yield: 1 serving
Cuisine: russian
Ingredients: 80 g green lentils, dry; 150 g beet, grated; 70 g carrot, grated; 50 g egg; 16 g sunflower oil; 120 g plain yogurt; 8 g dill, chopped; 6 g garlic; 10 g lemon juice; 2 g salt; 1 g black pepper

This pan-fried dish pairs green lentils, dry with beet, grated, plain yogurt and dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

36 g Protein

83 g Carbohydrates

26 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g green lentils, dry 282 kcal
150g beet, grated 66 kcal
70g carrot, grated 29 kcal
50g egg 72 kcal
16g sunflower oil 141 kcal
120g plain yogurt 73 kcal
8g dill, chopped 3 kcal
6g garlic 9 kcal
10g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

green lentilssalt
Simmer lentils in water with a pinch of salt until tender, 18 to 22 minutes; drain very well.
green lentilsbeetcarroteggdillgarlicsaltblack pepper
Combine cooked lentils, grated beet, grated carrot, egg, garlic, dill, salt, and pepper; mix until it holds together. If very wet, rest 5 minutes.
sunflower oil
Form 3 to 4 patties. Heat sunflower oil in a skillet over medium heat.
Pan-fry cutlets 4 to 5 minutes per side until browned and heated through.
plain yogurtlemon juicesalt
Stir yogurt with lemon juice and a pinch of salt. Serve cutlets with yogurt sauce.