Lentil Potato and Carrot Patties
Ingredients
- 1 cup red lentils
- 2 medium potatoes
- 2 medium carrots
- 1 small 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)
Preparation
Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water until just cooked, then drain well.
Meanwhile, peel and grate 2 medium potatoes and squeeze out excess water.
Grate 2 medium carrots and squeeze out excess water.
In a large bowl, combine the cooked lentils, grated potatoes, grated carrots, 1 small diced 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 everything with your hands to incorporate.
Add 3/4 cup flour and mix with hands; if mixture is too moist, add more flour up to 1 cup total.
Use hands to form the mixture into patties.
Cook the patties by pan-frying in a non-stick skillet with a little olive oil or baking on a non-stick baking sheet at 375°F until golden brown, about 20-25 minutes, flipping halfway.
