Oil-Free Lentil Potato Carrot Patties
Ingredients
- 1 cup red lentils, rinsed
- 2 medium potatoes
- 2 medium carrots
- 1 small yellow or red onion, diced
- 3 garlic cloves, minced
- 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 (up to 1 cup total)
Preparation
Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water until just cooked, then drain well
Peel and grate 2 medium potatoes, then squeeze out excess water with hands
Grate 2 medium carrots, then 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, 1-1/2 teaspoons garlic powder, 1-3/4 teaspoons ground coriander, 2 teaspoons ground cumin, and salt to taste
Mix the ingredients with hands to incorporate
Add 3/4 cup flour and mix with hands; if mixture is very moist, add more flour up to 1 cup total
Form patties with hands
Pan fry 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
These patties can be frozen for later use
