Vegetarian cutlets with vegetable salsa

Cutlets are made from lentils and rice, and for salsa you will need the most popular vegetables.

Ingredients

• For salsa:
• Cream Tomatoes (diced) - 3 cups
• Fresh basil (finely chopped) - 1/4 cup
• Balsamic vinegar - 1 tbsp. l.
• Capers - 2 tsp
• Salt - 1/4 tsp.
• For cutlets:
• Water - 5 glasses
• Red lentils, dried - 1 cup
• Basmati rice - 1/2 cup
• Olive oil - 2 tbsp. l.
• Red bell pepper (cut into squares) - 1/2 cup
• Red onion (cut into squares) - 1/2 cup
• Fennel seeds (crushed) - 1/2 tsp
• Garlic (chopped) - 2 cloves
• Mozzarella cheese (shredded on a grater) - 3/4 cup
• Dry breadcrumbs - 1/4 cup
• Fresh basil (chopped) - 1 tbsp. l.
• Salt - 1 tsp
• Black ground pepper - 1/4 tsp.
• Large egg whites (lightly beaten) - 2 pcs.

Directions

1. Prepare salsa. Combine all salsa ingredients in a bowl, mix and set aside.
2. Prepare vegetarian meatballs. Bring 4 cups of water to a boil in a large saucepan, add the lentils and cook over low heat until soft, about 20 minutes. Rinse the cooked lentils under running cold water, drain and pour into a large bowl.
3. In a small saucepan, bring 1 cup of water to a boil, add the washed rice and cook until the liquid has evaporated, about 15-20 minutes. Cool the cooked rice for 10 minutes, then pour into a bowl of lentils.
4. In a large skillet over medium-high heat, heat 1 teaspoon olive oil. Pour the bell pepper, onion, fennel seeds and garlic into the pan, cook, stirring, about 2 minutes. Cool for 10 minutes and then pour into bowl with rice and lentils. Add cheese and remaining ingredients, mix well and set aside for 10-15 minutes.
5. Wipe the pan with a paper towel, add 2 teaspoons of oil and heat over medium heat. Spread heaps of rice mixture (about 1/3 cup each) on a preheated pan and, pressing them down with a spoon, form patties, about 7.5 cm in diameter. Fry vegetarian patties for about 5 minutes on each side. Add oil as needed.
6. Serve veggie patties with vegetable salsa.