Oil-Free Lentil Potato Carrot Patties

1. Simmer 1 cup rinsed red lentils in 3-1/2 to 4 cups water until just cooked (10-15 minutes), then drain well

2. Peel and grate 2 medium potatoes, then squeeze out excess water using your hands

3. Grate 2 medium carrots, then squeeze out excess water using your hands

4. In a large bowl, combine cooked drained red lentils, grated potatoes, grated carrots, 1 small diced yellow or red onion, 3 minced garlic cloves, 1/2 tsp turmeric, 1 1/2 tsp garlic powder, 1 3/4 tsp ground coriander, 2 tsp ground cumin, and salt to taste

5. Mix with hands to incorporate

6. Add 3/4 cup whole-wheat, all-purpose, or gluten-free flour and mix with hands. If the mixture is too moist, add more flour until it holds together, but do not exceed 1 cup total

7. Use hands to form patties

8. 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

Serving

1. Good with spicy sauce

Notes

1. Makes about 14 patties

2. These patties can be frozen for later use