Lentil Potato & Carrot Patties

Ecipe (makes about 14): 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.)