Lentil Potato & Carrot Patties
Ingredients
- 1 cup rinsed red lentils
- 2 medium potatoes
- 2 medium 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
- 3/4 cup whole-wheat or all-purpose or gluten-free flour
Preparation
Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water (or according to packet directions) 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
Good with spicy sauce! (You can freeze these for later use