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 to 1 cup flour (whole-wheat, all-purpose, or gluten-free)
Preparation
Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water according to packet directions until just cooked (10-15 minutes). Drain well to remove excess water.
Peel and grate 2 medium potatoes. Use hands to squeeze out as much water as possible.
Grate 2 medium carrots. Use hands to squeeze out as much water as possible.
In a large bowl, combine the cooked drained red lentils, grated potatoes, grated carrots, 1 small diced yellow or red onion, 3 minced garlic cloves, 1/2 teaspoon turmeric, 1-1/2 teaspoons garlic powder, 1-3/4 teaspoons ground coriander, 2 teaspoons ground cumin, and salt to taste.
Mix with hands to incorporate.
Add 3/4 cup flour and use hands to mix. If mixture is still very moist, add more flour, up to 1 cup total.
Use hands to form patties.
Either 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.
