Coral lentil patties
Description
These lentil patties are crispy on the outside and soft on the inside. Rich in iron and protein, they are delicious served with a yogurt sauce and a green salad.
Preparation
-
Pour the red lentils into a bowl with water and let them soak for at least 2 hours.
-
Drain the lentils and place them back in the bowl.
-
Wash the carrot, peel it, and cut it into small pieces. Add them to the lentils.
-
Chop the onion into small cubes. Crush and chop the garlic clove. Do the same with the chives.
-
Add everything to the lentil and carrot mixture.
-
Now add the cumin, turmeric, salt, and pepper. Mix everything together.
-
Blend the mixture in a food processor until you get a compact puree.
-
Heat olive oil over medium heat in a skillet and drop spoonfuls of your mixture into it. If it's firm enough, you can shape small patties in your hands.
-
Cook for 3 to 4 minutes on one side, then on the other until the patties are golden. Repeat once or twice to ensure the inside is cooked. Keep an eye on the patties to prevent burning.
-
Serve with a dressed salad, pumpkin seeds, and a sauce of your choice, such as a vegan yogurt sauce.
Ingredients
-
Coral lentils
1 cup (240 ml) -
Carrot
One medium or two small -
Onion
1 -
Garlic
1 clove -
Chives
10 sprigs -
Turmeric
1/2 teaspoon -
Cumin
1/2 teaspoon
Main course
25 mn
10-15 mn
4
A word about this preparation...
These patties can be prepared in any season as a main dish, but why not for breakfast too?
Pair these patties with a food rich in vitamin C to promote iron absorption, like lemon juice.
If you don't have chives, you can replace them with fresh coriander, green onion leaves, or parsley.
The carrot can be substituted with sweet potato.
Be careful: if the purée obtained after mixing is too liquid (wet), it will be very difficult to form patties and brown them on both sides. If this is the case, try adding a little cornstarch (or other vegetable flour) to the mixture and remix. Alternatively, leave the mixture to rest in the fridge for 30 minutes.
If your children don't like lentils cooked in the traditional way, the patty version might just change their minds ;-)
They're best served warm, and I recommend serving them just after baking.
These patties dipped in a vegan yogurt sauce with herbs and lemon juice are a real treat!