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Spiced Lentil Patties

Spiced Lentil Patties - Supper With Michelle

 

Believe it or not, I actually wrote down the recipe for these Indian inspired Spiced Lentil Patties over a year ago. After having cooked too many lentils, I knew they were going to go into a patty of some sort, I just had to figure out the right combination of spices. Let me warn you, these are packed full of various spices, but in such a good way. Some, you may already have in your spice cabinet and others you may have to find at a specialty store(such as the ground fenugreek, but it’s perfectly fine to omit it). I’m a huge fan of Indian food from various regions and I often experiment and play around with various spices to get the taste that I’m looking for. I’m certainly not encouraging you to run out and fill your spice cabinet with a lot of spices that you may not use but once or twice, but I am encouraging you to experiment with different spices any opportunity that you get. Feel free to tone down the spices where you see fit. I decided to serve my patties inside of some warm naan bread(which I bought) and they’re accompanied with my version of a Cucumber Raita.

 

Spiced Lentil Patties - Supper With Michelle

 

This recipe will make about 11 – 12 patties, about 2 inches in diameter. These patties also will require a little advanced planning because I suggest that you freeze them for at least 4 – 8 hours or over night. You can try doing a little less, but they do stay together better if you start off with them being frozen. So…no I told ya sooo’s if they fall apart. 🙂  I like to use a 9 x 9 tight container to store them(separating each layer with saran wrap. I usually cook 6 at a time and keep the rest stored tightly for later.

And treat these like cooking fish, only flip(with a thin metal spatula if you have one) once if you can help it. The less you handle them, the better. So repeat after me: I will gently place them into my skillet and leave them alone(only peeking to see if they are golden brown before flipping) until I flip them onto the other side. 🙂 Now that we’ve got that out of the way, let’s makes some patties!

 

Spiced Lentil Patties - Supper With Michelle

 

Recipe: Serves 5 – 6

Ingredients:

1/2 cup Red Lentils (1 cup cooked)

3/4 cup Rice (1 1/2 cup cooked)

1 cup of Bread Crumbs ( I used Panko)

1 Large Egg

1/2 inch of Ginger (minced)

2 – 3 Cloves of Garlic (minced)

2 medium Carrots (shredded – about a half cup)

1 small Red Onion (diced fine)

2 – 3 tablespoons of Cilantro

1/4 teaspoon of Ground Garlic Powder

1/4 teaspoon of Ground Coriander

1/4 teaspoon of Ground Cumin

1/4 teaspoon of Ground Black Pepper

1/4 teaspoon of Sweet Paprika (or smoked)

1/8 teaspoon of Cayenne Pepper

1/8 teaspoon of Ground Fenugreek

1 teaspoon of Sea Salt

5 tablespoons of oil for cooking – 2 for onion mixture and 3 for patties (your choice, I use vegetable oil or coconut oil)

 

Spiced Lentil Patties - Supper With Michelle

 

Instructions:

Cook rice according to package and red lentils according to package(drain) and allow to cool. In a medium skillet, heat oil on a low to medium flame, add in your dried spices(everything but the salt) and stir for a minute. Then add in your onions, carrots, ginger and garlic and saute for an additional 10 minutes or until onions are translucent and then remove from heat and set to the side. In a food processor, add your red lentils, rice, bread crumbs, onion/carrot mixture, egg, salt, and cilantro. Pulse several times. Please see picture above for what the texture should look like. You will then begin to form your patties as I discussed above. When you’re ready to cook your patties, heat a large skillet(cast iron or non stick, if you have one) on low to medium heat, and lightly coat the bottom of your skillet with oil. As discussed above, place no more than six patties into your pan to give you room for flipping and fry on each side until golden brown, handling as little as possible and only flipping once. Once done, place to the side on a plate.

 

Spiced Lentil Patties - Supper With Michelle

 

Ingredients for Cucumber Raita:

1/2 of medium Cucumber (seeded and diced)

1 tablespoon of Cilantro (finely chopped)

5.3 ounces(about 2/3 cup) of Plain Greek Yogurt

1/4 teaspoon of Ground Cumin

1 small/very thin Green Onion(optional, thinly sliced)

1 pinch of Cayenne Pepper

Sea Salt to taste

Instructions:

In a small bowl mix together all ingredients. Serve along with patties.

 

Spiced Lentil Patties - Supper With Michelle

 

These patties can be eaten by their lonesome, or sandwiched in between some warm Naan Bread to make it a meal. That’s totally up to you. Enjoy!

 

Spiced Lentil Patties - Supper With Michelle

 

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