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)
- Olive oil
Preparation
Simmer rinsed red lentils in 3-1/2 to 4 cups water until just cooked, then drain well.
Peel and grate 2 medium potatoes, then squeeze out as much water as possible.
Grate 2 medium carrots, then squeeze out as much water as possible.
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 with hands to incorporate all ingredients.
Add flour and mix with hands; if the mixture is very moist, add more flour but no more than 1 cup total.
Form the mixture into patties.
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, flipping halfway through cooking.
Tips
These patties can be frozen for later use.
Serve with a spicy sauce for added flavor.
