Vegan Lentil Potato 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 flour or all-purpose flour or gluten-free flour
Preparation
Rinse 1 cup of red lentils.
Simmer the lentils in 3-1/2 to 4 cups of water until just cooked, about 10-15 minutes, then drain well.
Peel and grate 2 medium potatoes and squeeze out as much water as possible using your hands.
Grate 2 medium carrots and squeeze out as much water as possible using your hands.
In a large bowl, combine the cooked 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 everything together with your hands.
Add 3/4 cup of flour and mix with your hands; if the mixture is too moist, add more flour up to 1 cup total.
Form the mixture into patties using your hands.
Pan fry the patties in a non-stick skillet with a little olive oil until golden brown, or bake on a non-stick baking sheet at 375°F for 20-25 minutes, flipping halfway.
Tips
Serve with a spicy sauce.
Freeze the patties for later use.
