RED LENTIL PATTIES
Prep 15 mins
Cooked red lentils provide you with protein, fibre and calcium. Due to the protein and fibre content lentils help you stay fuller for longer. They are virtually free from fat so are an excellent food source for people watching their weight.
1.5 cups of cooked red lentils (If using dried lentils, soak them in 3 cups of water overnight, drain and then boil)
2 brown onions, diced
4 cloves of garlic, minced
2 organic eggs, beaten
1/2 cup gluten-free bread crumbs
1 carrot, grated
1 tsp turmeric
1 tsp cumin seeds
1/2 cup freshly chopped parsley
1/2 cup freshly chopped coriander
Juice from 1 lime
Himalayan salt and pepper
Olive oil or coconut oil for cooking
If you are using dried lentils soak them in a bowl overnight in 3 cups of water, drain water before boiling. If using canned lentils remove from can, give them a good wash. Place lentils in a pot with 3 cups of water, bring lentils to boil in water, reduce heat to simmer and let lentils cook for 10 – 12 minutes until soft. Remove from heat, place in sieve and drain lentils well, try to get most of the water off them.
In a frying pan saute onion, garlic, carrot, turmeric and cumin seeds in oil for 2-3 minutes until onion is golden brown and you can smell the spices. Remove from heat.
In a bowl combine lentils, beaten eggs, bread crumbs, lime juice, fresh herbs and the onion, garlic and carrot mixture. Combine ingredients thoroughly and season with Himalayan salt and pepper.
Place saucepan on heat, heat frying pan at quite a high heat, add coconut or olive oil. Get a 1/4 measuring cup and working in batches placing mixture onto saucepan. You might only be able to fit 3 – 4 patties at a time. Turn heat down to medium so that the patties do not burn on the outside. You want them to warm throughout. Press down on mixture with a spatula to create flat patties. After a few minutes turn the patties over, they may be quite fragile so handle with care.
Once golden brown on both sides remove from frying pan and work on your next batch. Once done serve warm on a bed of salad greens with lots of vegetables.
These are fantastic cold the next day for lunch. You can also freeze patties if you make in large batches and re heat in the oven for a quick meal.