Lentil and Potato Patties

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

1. Place 100g dry green lentils into a pot.
2. Add 300ml water and simmer for 30 minutes.
3. Sauté 1 chopped onion for about 3 minutes until translucent.
4. Peel and grate 4 large potatoes.
5. Place grated potatoes into a mesh bag and remove excess liquid.
6. Add 1 tbsp flour to the grated potatoes.
7. Season with salt and black pepper.
8. Mash the cooked lentils and let them cool down.
9. Add cooked onion, garlic, and 1/4 tsp Korean chilli flakes to the lentils.
10. Add 20g chopped coriander and mix well.
11. Shape grated potato into balls, then flatten into a circle.
12. Add about 1-2 tbsp of lentil filling onto each potato circle.
13. Carefully seal and flatten the patties slightly.
14. Cook over medium heat with the lid on for about 5-7 minutes.
15. Flip the patties over, add about 4 tbsp water, and cook with the lid on for another 5-7 minutes or until golden brown.
16. Serve with dairy-free yogurt or salsa.