Lentil Potato and Carrot Patties
Ingredients
- 1 cup red lentils
- 2 medium potatoes
- 2 medium carrots
- 1 small 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 cup flour (whole-wheat, all-purpose, or gluten-free), up to 1 cup
Preparation
Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water until just cooked, about 10-15 minutes, then drain well.
Grate 2 medium potatoes and squeeze out as much water as possible using hands.
Grate 2 medium carrots and squeeze out as much water as possible using hands.
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 hands to incorporate.
Add 3/4 cup flour and mix with hands; if the mixture is very moist, add more flour up to 1 cup total.
Use hands to form 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, about 20-25 minutes, flipping halfway.
Tips
Good served with spicy sauce.
These patties can be frozen for later use.
