Ingredients:
- 1 1/2 cups | 285g dry red lentils (soaked in water for 2 hours)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated
- 15g | 1/4 cup fresh parsley, chopped
- 1 tablespoon tomato puree
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil (for cooking)
Instructions:
- Prepare Lentil Mix:
- Drain the soaked lentils and add them to a food processor.
- Include chopped onion, minced garlic, grated carrot, parsley, tomato puree, salt, and black pepper into the processor.
- Blend Ingredients:
- Pulse the ingredients in the food processor until they form a well-combined, sticky mixture.
- Shape and Cook:
- Heat a nonstick skillet with a bit of olive oil.
- Scoop out 1/4 cup of the lentil mixture at a time.
- Shape the mixture into patties about 1/2 inch thick.
- Cook the patties for approximately 3 minutes on each side or until they turn golden and crispy.
- Serve:
- Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil.
- Allow them to cool down slightly before serving.
Tips:
- Consistency of the Mix: Don’t worry if the mixture feels sticky – that’s normal and helps in shaping the patties.
- Skillet Temperature: Ensure the skillet is adequately heated before placing the patties to achieve that crispiness.
- Oil Quantity: Use a moderate amount of oil to prevent sticking but avoid excess oil for healthier patties.
- Personalization: Feel free to add spices or herbs of your choice to tailor the flavor to your liking.
Enjoy these delicious lentil patties as a satisfying meal for lunch or dinner!
