Celery Cutlets with Mint and Red Lentils
Celery cutlets with mint and red lentils - Who says that only cutlets made of meat taste good?
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..
Celery owes its flavor to its high content of essential oils, which have anti-inflammatory and digestive effects. Cottage cheese and yogurt score with a lot of protein as well as bone-strengthening calcium. Lentils and whole-grain products contain plenty of fiber, which stimulates digestion and ensures a long-lasting feeling of fullness.
Feel free to use mountain lentils instead of red lentils - they contain even more satiating fiber. Not everyone likes celery: Then you can also prepare the aromatic veggie cutlets with kohlrabi slices.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 57.6 μg | (96 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 bunch scallions
- 3 Tbsps Canola oil
- 4 ¼ ozs red Lentils
- 11 ozs Vegetable broth
- salt
- peppers
- ½ tsp Cumin
- 2 tsps lemon juice
- 18 ozs small Celery root (2 small celeriac)
- 7 ozs Cottage cheese
- 1 ¾ ozs Yogurt (low-fat)
- 2 gherkins
- 2 ½ ozs mint (1 handful)
- 3 ½ ozs Whole wheat flour
- 2 eggs
- 6 ¾ ozs whole grain breadcrumbs
Preparation steps
Peel and finely chop the garlic. Clean the spring onions, wash and cut into fine rings. Heat 1 tablespoon oil in a pot. Fry garlic and onions in it for 2-3 minutes over medium heat. Add lentils, pour broth and simmer covered for about 7 minutes at low heat. Then season with salt, pepper, cumin and 1 tsp lemon juice.
Meanwhile, peel celery tubers and cut into slices about 1 cm thick. Cook in boiling salted water for 5 minutes, remove, rinse with cold water and pat dry.
Mix cottage cheese with yogurt. Dice the gherkins finely. Wash mint, shake dry, and finely chop leaves. Mix in cucumbers and mint and season with salt, remaining lemon juice, and pepper.
Put the flour on a plate. Crack eggs in a plate, whisk, add salt and pepper. Put breadcrumbs on a plate. Dredge celery slices first in flour, then in egg, and finally in bread crumbs. Heat a non-stick frying pan, brush with remaining oil and fry celery slices on both sides for 3 minutes over medium heat until golden brown. Serve celery with lentils and curd.
