Oil-Free 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 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; drain well.
Peel and grate 2 medium potatoes; squeeze out as much water as possible using hands.
Grate 2 medium carrots; squeeze out as much water as possible using hands.
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 all ingredients.
Add 3/4 cup whole-wheat, all-purpose, or gluten-free flour and mix with hands; if mixture is very moist, add more flour up to 1 cup 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 375°F 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.
