Lentil Cutlets with Green Sauce

Ingredients

• LENTIL CUTLETS
• 200g dry lentils
• Cold water, for soaking
• 1 large egg
• 250g courgette, grated
• Salt, to taste
• 2 tbsp psyllium husk
• 4 spring onion greens, finely chopped
• 2 tbsp fresh dill, finely chopped
• 100g mozzarella, grated
• 3 garlic cloves, minced
• Vegetable oil, for greasing the hands
• Olive oil, for frying
• GREEN SAUCE
• 80g spinach
• 2 tbsp Greek yoghurt
• 1 avocado
• 3 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Method

1. Place the dry lentils in a bowl, cover generously with cold water and soak for several hours or overnight.
2. Drain and rinse the soaked lentils thoroughly.
3. Transfer the lentils to a blending jug, add the egg and blend with an immersion blender until mostly smooth.
4. Squeeze as much excess liquid as possible from the grated courgette.
5. Combine the lentil mixture with the courgette and season with salt.
6. Leave the mixture to stand for 5–10 minutes.
7. Add the psyllium husk, spring onion greens, dill, grated mozzarella and minced garlic.
8. Mix thoroughly until evenly combined.
9. Lightly grease your hands with vegetable oil and shape the mixture into 8 cutlets.
10. Heat a thin layer of olive oil in a frying pan over medium heat.
11. Fry the cutlets in batches until golden brown on both sides and cooked through.
12. For the sauce, add the spinach to a pan with a little olive oil and cook until wilted.
13. Transfer the spinach to a blending jug.
14. Add the Greek yoghurt, avocado, basil and lemon juice.
15. Season with salt and black pepper, then blend until smooth.
16. Serve the lentil cutlets hot with the green sauce.