Lentil Patties
At a glance
Protein-rich vegan lentil patties that are easy to make, tender, and melt in your mouth, served with a sauce or dressing.
Ingredients
- 200g red split lentils
- 500ml water
- 150g broccoli
- 1 onion
- 1 garlic clove
- 1 carrot
- 50g spinach
- 1 tsp Korean chilli flakes
- 1 tsp ground coriander
- 1 tsp smoked paprika
- salt and ground black pepper to taste
- 5 tbsp corn meal
- chickpea crumbs or breadcrumbs
- a little oil for frying
Method
- 1
Rinse 200g red split lentils with water.
- 2
Pour 500ml water and simmer lentils until water is absorbed.
- 3
Disassemble 150g broccoli into inflorescences, pour boiling water, cover, and set aside for 5 minutes.
- 4
Chop 1 onion and sauté until translucent for about 3 minutes.
- 5
Chop 1 garlic clove.
- 6
Peel and grate 1 carrot.
- 7
Place cooked red lentils in a mixing bowl.
- 8
Add cooked vegetable mixture and grated broccoli.
- 9
Finely chop 50g spinach.
- 10
Season with 1 tsp Korean chilli flakes, 1 tsp ground coriander, 1 tsp smoked paprika, salt, and black pepper to taste.
- 11
Add 5 tbsp or more corn meal.
- 12
Mix until combined and transfer to the fridge for 15 minutes.
- 13
Shape mixture into patties about 1/2 inch thick.
- 14
Coat patties with chickpea crumbs or breadcrumbs.
- 15
Heat a little olive oil in a non-stick skillet.
- 16
Fry patties for about 5-7 minutes on each side until golden and crispy.
- 17
Top with tahini dressing or your favorite sauce and serve.
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Original video
Source video from We Cook Vegan. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=TGCQU4-qUV0
Source details
Full credit remains with the original creator.
