Oil-Free Vegan Lentil Potato Carrot Patties
Ingredients
- 1 cup red lentils, rinsed
- 2 medium potatoes, grated
- 2 medium carrots, grated
- 1 small onion, diced (yellow or red)
- 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 flour (whole-wheat, all-purpose, or gluten-free)
Preparation
Simmer the rinsed red lentils in 3-1/2 to 4 cups water until just cooked, about 10-15 minutes, then drain well to remove excess water.
Peel and grate the potatoes, then use hands to squeeze out as much water as possible.
Grate the carrots, then use hands to squeeze out as much water as possible.
In a large bowl, combine the cooked drained red lentils, grated potatoes, grated carrots, diced onion, minced garlic, turmeric, garlic powder, ground coriander, ground cumin, and salt to taste.
Mix everything with hands to incorporate.
Add the flour and use hands to mix; if the mixture is still very moist, add more flour, but no more than 1 cup flour total.
Use hands to form the mixture into patties.
Pan fry the patties in a non-stick skillet with a little olive oil or bake them on a non-stick baking sheet at 375°F until golden brown, about 20-25 minutes, flipping halfway through.
Tips
These patties are good served with spicy sauce.
They can be frozen for later use.
