These healthy and nutritious Lentil Broccoli Breakfast Cutlets are perfect for any day of the week. It’s a make ahead recipe that fits the lunch box menu also. Its an awesome way to feed the protein and the greens to the kids for their complete nourishment.
I was feeling lazy on Sunday morning. I was craving for that extra 5 minutes of sleep. Yet, I was excited to run into my kitchen. Something was cooking in my mind.
I had soaked red lentils overnight. I wanted to try this new recipe as a surprise breakfast for my family. Also, I wanted to see their reaction. This Lentil Broccoli Breakfast Cutlets have the most nutritious ingredients like lentils and broccoli.
Nutritious ingredients for Lentil Broccoli Breakfast Cutlets
Cayenne pepper powder
Vegan bread crumbs/panko
How to make Lentil Broccoli Breakfast Cutlets
- To make it simple I combined soaked and drained red lentils and broccoli florets into the grinder.
- And then made a smooth paste out of it.
- Next, I spooned the thick batter in a mixing bowl.
- Thereafter, I folded in rest of the ingredients which were mostly different kinds of herbs. Herbs added more flavors to this recipe. The bread crumbs made these cutlets crispy.
- Make sure to soak the lentils overnight for it to soften. this helps in making it a smooth paste.
- Drain all the water diligently. Any extra water in food processor will make this batter thin and difficult to form a patty or a cutlet shape.
- I served these with their choices of sauces and a bowl of fresh fruits on the side. I used the leftovers for lunch the next day.
- These cutlets can be made way ahead of time and refrigerated. They have a shelf life of 3-4 days.
- The cutlets can be made without bread crumbs/panko too. I have mentioned the process in the note section of the recipe card.Head over to your kitchen and try this now. It’s a winner recipe.
If you would like to check out more recipes with broccoli then here are some of my favorites:
Air fryer crispy broccoli
Spicy garlic spaghetti in Broccoli cheese sauce
For Lentils check these out:
Instant Pot Herbed Masala Lentil Curry
Lentil cilantro soup
If you get a chance to make this recipe then please leave your feed back in the comment section below and make sure to rate the recipe as well. You may also tag @kiipfit on Instagram and I will definitely shout it out there.
Lentil Broccoli Breakfast Cutlets
- 1 cups red lentils (soaked overnight and drained)
- 2 cups broccoli florets
- 1 tsp onion powder
- 1 tsp dried basil
- Pinch of nutmeg powder
- 1/2 tsp tajin
- 1/2 tsp cayenne pepper powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/4 cup bread crumbs or panko
- In a food processor combine lentils and broccoli florets and grind smooth.
- Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).
- Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.
- Repeat the same process for the rest of the batter.
- Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.
- Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.
- With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.
- Measure the lentils before soaking.
- Soak red lentil for at least an hour in warm water preferably overnight. If soaking overnight then feel free to soak in normal cold water.
- For gluten free option leave the bread crumbs out. Form the cutlets and directly place them in the greased griddle/frying pan. In this case the cutlet will be soft but will taste as delicious.
- This recipe yields 10 cutlets and the serving size is 2 cutlets per person.
- These cutlets can be made ahead and refrigerated in an air tight container for 3-4 days.
Just made these tonight. I did not have tanjin or bread crumbs so I replaced the former with a spicy Mrs Dash (for the lemon and chili). I apparently left the beans too wet but, after spooning them onto the sheet and baking them, they taste great. Light, airy, spicy and delicious.
Thank you Keith for visiting this recipe and making it as well. I totally loved you feedback and it made me so happy and excited. I am so glad that these cutlets worked for you and you liked it so much 🙂
Love the recipe, thank you, and can’t wait to try it. Will use ground almonds instead of breadcrumbs to keep carb content lower as I am diabetic.
That is a great idea. I am sure it will taste awesome. Do let me know how it turns out for you.
Are the lentils and broccoli cooked or raw?
Hello Michela, lentils and broccoli are cooked raw in this recipe. However, if you desire you may steam broccoli a little softer before grinding in with lentils. Just make sure there isn’t extra water or else the patties would be difficult to handle. I hope this helps and you enjoy this recipe.
Hi I love this recipe and your blog! I can’t eat much brocolli or cauliflower due to thyroid issues and I was wondering what (or what type of other vegetable) you would recommend as a substitute for brocolli in this recipe, thanks!
Hmmm. Well, broccoli is the main ingredient for this recipe but i think if you combine kale, chard and green cabbage instead of broccoli you might get the taste closer to the original recipe. I hope this helps.
Are the calories and grams of protein you left at the end for one cutlet or for 3?
Hi Chelsey, the serving size is 2 cutlets per person. Therefore the calories and protein information is for 2 cutlets. Hope this clarifies your question.
Kayla Nortrup says
Our household recently became vegan. I love this recipe, easy and delicious! I subbed homemade GF flour mix (equal parts oat flour, almond, flour, tapioca flour, sorghum flour) and the result was scrumptious. Thanks for the recipes and veggie inspiration.
peace & love,
Thank you Kayla for trying out this recipe and loving it so much. I like the variations you made to these cutlets.
I made these this morning: very good! I baked them at 400 degrees for 10 minutes and they were perfect! My picky 7 year old even liked them – thanks for the recipe!
Thank you Cindy for your feedback. it very encouraging. I am so happy that even your little one liked it.
Tina Marie says
These look amazing! I love lentils and can’t wait to try your recipe!!
this is delicious looking! i would def sub out the flour for almond flour or GF and try to make it!
These look great for breakfast, they have a lot of protein which can help keep you full for the rest of the day.
I love finding new ideas for breakfast – this is perfect!
I love coming to your blog and getting veggie inspirations. My hubs would love these cutlets. Printing now. 🙂
These Look and sound surprisingly delicious!
Thank you Latoya. This recipe is delicious and I can confidently say that because my 4 year old approved it. hahaha.