Looking for a recipe to use up your leftover mashed potatoes? This could be the answer you’re looking for. Thyme Lentil Potato Cutlets to the rescue.
Every time I make mashed potatoes I have a tendency to make too much. It’s not a bad thing because they can work to create potato magic in another recipe.
In this case, I thought why not use the leftover potatoes to act as a binder in a cutlet? I cooked a batch of green lentils (you can, of course, use canned), sauteed some onions and garlic and threw in some dried thyme and these Thyme Lentil Cutlets were born.
I then breaded them in panko crumbs mixed with nutritional yeast, popped them in a preheated oven for 10 minutes and because I wanted a crispy exterior I then fried them. Just for a few minutes.
Now, because mashed potatoes are the “glue” that holds these cutlets together they won’t be super firm. I actually liked these cutlets to have that crispy exterior with the soft interior. As someone who enjoys different textures, this combo worked well.
Serve these lentil potato cutlets alongside your favourite veggie and a big green salad and you’ll have a fiber-filled protein-packed dinner. And, if you’re feeling saucy like I was, put a big dollop of sour cream on top. It takes this cutlet from simple to high-end.
- 2 cups green lentils, cooked
- 1/3 cup onion, diced
- 4 tbsp veg broth, (or enough to simmer onions)
- 1 clove garlic, minced
- 2 cups potatoes, mashed
- 1/2 tsp thyme, dried
- 1/2 tsp salt
- 1 cup panko crumbs
- 2 tbsp nutritional yeast
- 1 tbsp flour
- 1/4 tsp salt
- In a medium pot set over medium heat saute the onions in the vegetable broth. Let simmer until the onions have softened.
- Add the minced garlic and thyme.
- After approximately 30 seconds add the lentils and mashed potatoes. Combine well.
- Once heated through remove from the heat and let cool.
- Once cooled form the mixture into cutlets. I use my 1/4 cup to ensure they are all the same size.
- In a small bowl add the panko crumbs, nutritional yeast, flour, and salt. Stir to combine.
- Now lets put the breading on each patty! One at a time, place a cutlet into the panko crumb mixture ensuring all sides have a light coating. Place each cutlet onto a parchment paper lined baking sheet.
- This works great if you're able to do ahead of time. Placing the baking sheet into the fridge allowing the cutlets to firm up before baking or pan frying.
- Your choice on how to cook the cutlets. You can either bake the cutlets in an oven set to 400 degrees for 10 minutes or heat in a frying pan to achieve a crispy exterior. Or do what I did if you're wanting a crispy exterior. Bake and then fry for a few minutes.