Peel the potatoes, cut them in big cubes and cook with steam. Replicate the same procedure with the aubergines. Mash the aubergines and the potatoes with the potatomasher and add the blended lentils and the minced olives. Taste and add salt, black pepper and breadcrumbs. Shape the mixture into 6 balls, flatten the balls and roll them in the oregano seasoned breadcrumbs.
Place the vegetarain cutlets on an oiled tray and garnish with EVO Oil. Bake with grill mode on at 200°C for 15 minutes.
Sauce: Heat the Hoplà Veg&Bio Cooking Sauce while adding the turmeric, salt and pepper.
When the cutlets are brown, remove from the oven and plate up with the sauce and a valerian salad.
Vegan, Lactose-Free, (Gluten-Free)