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
- 1.5 teaspoons garlic powder
- 1.75 teaspoons ground coriander
- 2 teaspoons ground cumin
- salt to taste
- 3/4 cup flour (whole-wheat, all-purpose, or gluten-free)
Preparation
Simmer 1 cup rinsed red lentils in 3.5 to 4 cups water until just cooked (10-15 minutes), then drain well.
Meanwhile, peel and grate 2 medium potatoes, and squeeze out excess water with hands.
Grate 2 medium carrots, and squeeze out excess water with 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, 1.5 teaspoons garlic powder, 1.75 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 mixture is too moist, add more flour up to 1 cup total.
Form the mixture into patties.
Cook by pan frying 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.
Serve with spicy sauce; these can be frozen for later use.
