Printable recipe cardWe Cook Vegan
Lentil Patties
Original source
We Cook Vegan on YouTubeCrispy red lentil patties with broccoli, carrot and spinach, coated in crumbs and pan-fried until golden.
Crispy red lentil patties with broccoli, carrot and spinach, coated in crumbs and pan-fried until golden.
Total time
35 min
Yield
4 servings
Ingredients
14
Steps
17
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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
Equipment
- Medium saucepan
- Large mixing bowl
- Box grater
- Non-stick frying pan
Method
- Rinse 200g red split lentils with water.
- Pour 500ml water and simmer lentils until water is absorbed.
- Disassemble 150g broccoli into inflorescences, pour boiling water, cover, and set aside for 5 minutes.
- Chop 1 onion and sauté until translucent for about 3 minutes.
- Chop 1 garlic clove.
- Peel and grate 1 carrot.
- Place cooked red lentils in a mixing bowl.
- Add cooked vegetable mixture and grated broccoli.
- Finely chop 50g spinach.
- Season with 1 tsp Korean chilli flakes, 1 tsp ground coriander, 1 tsp smoked paprika, salt, and black pepper to taste.
- Add 5 tbsp or more corn meal.
- Mix until combined and transfer to the fridge for 15 minutes.
- Shape mixture into patties about 1/2 inch thick.
- Coat patties with chickpea crumbs or breadcrumbs.
- Heat a little olive oil in a non-stick skillet.
- Fry patties for about 5-7 minutes on each side until golden and crispy.
- Top with tahini dressing or your favorite sauce and serve.
Helpful tips
- Cook the lentils until the liquid has been absorbed.
- Chill the mixture before shaping so the patties hold together.
- Keep the patties about the same thickness for even frying.
Storage
Refrigerate the cooled patties in a covered container. Reheat until hot throughout.
