lentilspotatoonion
Lentil and Potato Patties
Golden grated-potato patties stuffed with a savoury green-lentil, onion, garlic and coriander filling.
From YouTube · Feb 8, 2024
Golden grated-potato patties stuffed with a savoury green-lentil, onion, garlic and coriander filling.
25 min
Prep time
44 min
Cook time
1 hr 10 min
Total time
About 12 stuffed potato and lentil patties
Yield
Ingredients
14 ingredients- 100 g dry green lentils
- 300 ml water
- 1/4 teaspoon salt
- 1 onion, chopped, for the lentil filling
- 1 garlic clove, minced
- 1/4 teaspoon Korean chilli flakes, optional
- 20 g fresh coriander, chopped
- 1 kg (4 large) potatoes, peeled and grated
- 1 large onion, grated, for the potato base
- 1 tablespoon flour
- Salt and black pepper, to taste
- About 4 tablespoons water, for cooking
- Oil, for the pan
- Dairy-free yogurt or salsa, to serve
Method
16 steps- Place 100g dry green lentils into a pot.
- Add 300ml water and simmer for 30 minutes.
- Sauté 1 chopped onion for about 3 minutes until translucent.
- Peel and grate 4 large potatoes.
- Place grated potatoes into a mesh bag and remove excess liquid.
- Add 1 tbsp flour to the grated potatoes.
- Season with salt and black pepper.
- Mash the cooked lentils and let them cool down.
- Add cooked onion, garlic, and 1/4 tsp Korean chilli flakes to the lentils.
- Add 20g chopped coriander and mix well.
- Shape grated potato into balls, then flatten into a circle.
- Add about 1-2 tbsp of lentil filling onto each potato circle.
- Carefully seal and flatten the patties slightly.
- Cook over medium heat with the lid on for about 5-7 minutes.
- Flip the patties over, add about 4 tbsp water, and cook with the lid on for another 5-7 minutes or until golden brown.
- Serve with dairy-free yogurt or salsa.
Recipe notes
Helpful tips
- Remove as much moisture as possible from the grated potatoes and onion.
- Allow the cooked lentils to cool before assembling the patties.
- Seal the potato mixture completely around the lentil filling.
- Add a little water after flipping and cook covered so the potato cooks through.
Equipment
- Medium saucepan
- Large mixing bowl
- Box grater
- Mesh bag or clean kitchen towel
- Non-stick frying pan with lid
Storage
Refrigerate cooled patties in a covered container for up to 4 days. Reheat in a frying pan or air fryer until hot.
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