Oil-Free 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 tsp turmeric
- 1 1/2 tsp garlic powder
- 1 3/4 tsp ground coriander
- 2 tsp ground cumin
- salt to taste
- 3/4 cup whole-wheat, all-purpose, or gluten-free flour
For frying
- olive oil
Preparation
Simmer 1 cup red lentils in 3 1/2 to 4 cups water until just cooked, about 10 to 15 minutes. Drain well to remove excess water.
Meanwhile, peel and grate 2 medium potatoes. Squeeze out as much water as possible from the grated potatoes using your hands.
Grate 2 medium carrots. Squeeze out as much water as possible from the grated carrots using your hands.
In a large bowl, combine the 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.
Mix with hands to incorporate.
Add 3/4 cup whole-wheat, all-purpose, or gluten-free flour and mix with hands. If the mixture is still very moist, add more flour, but do not exceed 1 cup flour total.
Use hands to form patties.
Either pan fry in a non-stick skillet with a little olive oil or bake on a non-stick baking sheet at 375 degrees Fahrenheit until golden brown, about 20 to 25 minutes, flipping halfway through.
Tips
Serve with spicy sauce.
These patties can be frozen for later use.
