Lentil Zrazy with Cheese
silicon (Si)
Beta-carotene
molybdenum (Mo)
Vitamin C
Fiber
phosphorus (P)
Description
Healthy vegetarian lentil patties stuffed with processed cheese — hearty, aromatic and very similar to meat patties
- Soak the lentils for 2–3 hours (overnight is fine), then rinse several times.
- Cover the lentils with water at a 1:2 ratio, bring to a boil and cook for about 10 minutes. Drain excess water.
- Peel the onion and carrot. Finely chop the onion and sauté in sunflower oil.
- Grate the carrot on a medium grater, add to the onion and fry lightly.
- Peel and finely chop the garlic, add to the vegetables and turn off the heat after a minute.
- Cut the processed cheese into cubes. Wash the pattypan squash.
- Mince the cooked lentils and pattypan squash in a meat grinder.
- Add the sautéed vegetables, egg, salt and pepper to the minced mixture. Mix the filling.
- Take some filling, flatten it, place a piece of cheese in the center and shape a patty.
- Coat the patty in flour.
- Fry in sunflower oil until golden on one side, then flip, cover with a lid and fry over medium heat until cooked through.
539
94 kcal / 100 g
kcal
24.1 g
4.2 g / 100 g
Protein
56.8 g
9.9 g / 100 g
Carbohydrates
25.3 g
4.4 g / 100 g
Fats
5.7 g
1.0 g / 100 g
Ash
12.0 g
2.1 g / 100 g
Fiber
66.1%
Water
18.1 g
3.2 g / 100 g
Sugars
18.6 g
3.2 g / 100 g
Starch
0.11 g
0.02 g / 100 g
Omega-3
10.34 g
1.8 g / 100 g
Omega-6
6.8 g
1.2 g / 100 g
SFA
