Lentil, Potato, and Carrot Patties
Ingredients
- 1 cup red lentils
- 2 medium potatoes
- 2 medium carrots
- 1 small yellow or red onion
- 3 garlic cloves
- 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), up to 1 cup
Preparation
Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water until just cooked (10-15 minutes)
Drain well to remove excess water
Meanwhile, peel and grate 2 medium potatoes
Use hands to squeeze out as much water as possible from grated potatoes
Grate 2 medium carrots
Use hands to squeeze out as much water as possible from grated carrots
In a large bowl, combine cooked drained red lentils, grated potatoes, grated carrots, 1 small diced yellow or red onion, 3 minced garlic cloves, 1/2 tsp turmeric, 1-1/2 tsp garlic powder, 1-3/4 tsp ground coriander, 2 tsp ground cumin, salt to taste
Mix with hands to incorporate
Add 3/4 cup whole-wheat or all-purpose or gluten-free flour and use hands to mix
If mixture is still very moist, add more flour, but no more than 1 cup flour total
Use hands to form patties
Either pan fry in a non-stick skillet with a little olive oil or bake on non-stick baking sheet at 375F until golden brown (about 20-25 minutes), flipping half way