Playful Lentil, Cheese and Carrot Stars
Fun-shaped baked patties made with cooked lentils, grated carrot, and mild cheese. They are tender inside and lightly golden outside, perfect for little hands and a homemade kids' meal.
Ingredients
- 240 g cooked and drained lentils (well escurridas)
- 80 g finely grated carrot (grated fino)
- 70 g shredded mozzarella cheese (or queso suave similar)
- 1 unit egg (lightly beaten)
- 40 g ground oats (tipo harina of avena)
- 15 ml olive oil (more a poco for engrasar)
- 30 g grated onion (exprimir suavemente si tiene mucho líquido)
- 1 g garlic powder (optional and suave)
- 2 g salt (ajustar to taste familiar)
- 0.5 g ground black pepper (optional, muy poca)
- 120 g plain yogurt (for servir)
- 50 g finely grated cucumber (for mezclar with the yogur)
- 5 ml lemon juice (for the sauce)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray or line it with parchment paper brushed with a little olive oil.
- 2
In a large bowl, partially mash the cooked lentils with a fork, leaving some texture so the stars stay tender instead of completely smooth.
- 3
Add the grated carrot, grated onion, shredded mozzarella, egg, ground oats, garlic powder, salt, black pepper, and 1 tablespoon olive oil. Mix well until you get a moist but shapeable mixture.
- 4
Let the mixture rest for 5 minutes so the oats can absorb some of the moisture.
- 5
Place the mixture between two sheets of parchment paper and flatten it with your hands or a rolling pin to about 1.5 cm thick. Remove the top sheet and cut with a small star-shaped cutter.
- 6
Transfer the stars to the prepared tray. Gather the scraps, flatten the mixture again, and cut more pieces until all the mixture is used.
- 7
Bake for 16 to 18 minutes at 200 °C / 400 °F, carefully flipping halfway through, until firm and lightly golden on the outside.
- 8
While they bake, mix the plain yogurt, finely grated cucumber, and lemon juice in a small bowl to make a fresh dipping sauce.
- 9
Let the stars cool for 3 minutes before serving. Serve with the yogurt-cucumber sauce on the side or spread in a thin layer.
Chef tips
If the mixture feels too wet, add 1 or 2 extra tablespoons of ground oats. If it feels too dry, mix in 1 tablespoon of plain yogurt. For a fun presentation, use small star or heart cutters.
Substitutions
You can swap the mozzarella for another mild semi-soft shredded cheese. The grated onion can be replaced with well-drained grated zucchini. The cucumber yogurt dip can be replaced with plain yogurt alone for a simpler flavor.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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