Lentil Potato and Carrot Patties
Ingredients
- 1 cup red lentils, rinsed
- 2 medium potatoes
- 2 medium carrots
- 1 small yellow or red onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1-1/2 teaspoons garlic powder
- 1-3/4 teaspoons ground coriander
- 2 teaspoons ground cumin
- salt to taste
- 3/4 cup flour (whole-wheat, all-purpose, or gluten-free), may add more up to 1 cup
Preparation
Simmer the rinsed red lentils in 3.5 to 4 cups of water until just cooked, about 10-15 minutes, then drain well.
Meanwhile, peel and grate the potatoes, then squeeze out excess water using your hands.
Grate the carrots and squeeze out excess water using your hands.
In a large bowl, combine the cooked lentils, grated potatoes, grated carrots, diced onion, minced garlic, turmeric, garlic powder, ground coriander, cumin, and salt to taste.
Mix everything together with your hands.
Add 3/4 cup of flour and mix with hands; if the mixture is too moist, add more flour up to 1 cup total.
Form the mixture into patties using your hands.
Pan fry in a non-stick skillet with a little olive oil or bake on a non-stick baking sheet at 375°F until golden brown, about 20-25 minutes, flipping halfway.
Tips
Serve with spicy sauce for added flavor.
These patties can be frozen for later use.
