Oil-Free Lentil Potato Carrot Patties
Ingredients
- 1 cup rinsed 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 cup whole-wheat, all-purpose, or gluten-free flour
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 to remove excess water
Peel and grate 2 medium potatoes and use hands to squeeze out as much water as possible
Grate 2 medium carrots and use hands to squeeze out as much water as possible
In a large bowl, combine the cooked drained red lentils, grated potatoes, grated carrots, 1 small diced yellow or red 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 with hands to incorporate the ingredients
Add 3/4 cup whole-wheat or all-purpose or gluten-free flour and use hands to mix, adding more flour if the mixture is very moist, but no more than 1 cup flour total
Use hands to form the mixture into patties
Pan fry the patties in a non-stick skillet with a little olive oil or bake on a non-stick baking sheet at 375F until golden brown, about 20-25 minutes, flipping halfway
Tips
Serve with spicy sauce for added flavor
These patties can be frozen for later use
