Green Pea Lentil Cutlets
45 Min

Green Pea Lentil Cutlets

These cutlets are best made in the spring, when fresh peas are available.

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Cook Time

45 Minutes



Step 1
In a small food processor, mix the green peas with the serrano pepper, mint leaves, and coconut until evenly chopped.
Step 2
Transfer to a mixing bowl and stir in the chickpea flour, ginger, salt and baking soda. The mixture should be ready to form into cutlets. Divide into 8 to 10 portions and form small cutlets. Refrigerate if not ready to use.
Step 3
In a shallow frying pan, heat the frying oil until it reaches 300°F.
Step 4
Gently slide the patties into the oil and let them cook on each side for 2 to 3 minutes or until they are golden brown.
Step 5
Drain on paper towels and serve immediately.
Step 6
Peel and chop the mango into tiny 1/4-inch pieces. Transfer to a small bowl. Sprinkle the chili and salt over the mango.
Step 7
In a small frying pan, heat the olive oil and pop the mustard seeds and kari leaves. Turn the heat off and add the lemon juice.
Step 8
Pour the aromatic oil mixture over the mango and toss to combine.


2 cups (3 to 4 ounces) fresh green peas

1 serrano pepper, whole

1/2 cup mint leaves

2 tablespoons grated coconut

1/2 cup chickpea flour

1 tablespoon grated unpeeled ginger

1 teaspoon sea salt

Pinch of baking soda

3/4 cup oil for shallow frying (canola or peanut)

Fresh Mango Chutney:

1 small mango (atulfo brand preferably)

Pinch of chili powder

Generous pinch salt

1 tablespoon olive oil

1/2 teaspoon black mustard seeds

6 to 8 kari leaves, chopped

Juice of half lemon

Notes & Variations

  • When frying, be careful not to overheat the oil or the bright green color of the peas will be lost.
  • Instead of chickpea flour, rice, millet, or any other lentil flour would also work.
  • The cutlets can be refrigerated and heated in the oven for 10 to 12 minutes.
  • Replace the mango with peach or apple, following the same technique.
45 Min

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