Oil-Free 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 flour (whole-wheat, all-purpose, or gluten-free)
Preparation
Rinse 1 cup of red lentils and simmer in 3.5 to 4 cups of water for 10-15 minutes until just cooked, then drain well.
Peel and grate 2 medium potatoes, then squeeze out excess water using your hands.
Grate 2 medium carrots and squeeze out excess water using your hands.
Dice 1 small yellow or red onion.
Mince 3 garlic cloves.
In a large bowl, combine the cooked lentils, grated potatoes, grated carrots, diced onion, minced garlic, 1/2 teaspoon turmeric, 1.5 teaspoons garlic powder, 1.75 teaspoons ground coriander, 2 teaspoons ground cumin, and salt to taste, then mix with your hands to incorporate.
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.
Use your hands to form the mixture into patties.
Cook the patties by pan-frying 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
These patties are good served with a spicy sauce.
You can freeze the patties for later use.
