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.
To make it simple I combined soaked and drained red lentils and broccoli florets into the grinder. And made a smooth paste out of it. Next,, I spooned the thick batter in a mixing bowl. 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.
I served these Lentil Broccoli Breakfast Cutlets with their choices of sauces and a bowl of fresh fruits on the side. We happily ate and chatted over Sunday breakfast. 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 4-5 days. Head over to your kitchen and try this now. It’s a winner recipe.