Meals Matter

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Contributed By: mehaara
It's an adaption of an old recipe

This is a quick and dirty recipe for lentil patties. This amount serves 2 adults and 2 small kids as a main course.

Ingredients

1 tsp Olive oil

1 Small onion, chopped

1/2 cup Red lentils

1 Carrot, chopped

2 cups Water

1/2 tsp Coriander powder

1/4 tsp Cumin

A sprinkle oregano or Herbes de Provence

Salt, pepper, chili powder to taste

1 tbs Chopped parsley

1/2 cup Breadcrumbs

Oil for baking

Preparation

Heat olive oil in a medium sized pot, add onion and cook until translucent. Add lentils, carrot, coriander, cumin, herbs and water and bring to a boil. Simmer for about 20 min or until the lentils are soft and the water is almost gone. Set aside and let cool.

Add parsley and breadcrumbs. You may have to use a little more than 1/2 cup of breadcrumbs - the resulting dough should keep nicely together without being sticky.

Form patties and bake in pan until both sides are nicely browned.

Serve with cucumber/yoghurt salad, raita, or tomato sauce. Also great as a side dish. Kids love them with ketchup.

Cook's Notes

You can eat the patties hot and cold, they keep well in the fridge and are freezable. These patties are easy and forgiving - you can add any kind of veggie (corn, spinach, peppers, zucchini) - just adjust the amount of breadcrumbs in the end. For non-vegans/non-vegetarians, you can add some feta cheese or bacon to the mixture before baking. Just use your imagination!

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