Red Lentil Patties with Carrots
Dense, savory vegan patties made with red lentils, carrots, onion, and cumin. Perfect for batch cooking and freezing for later.
- Time
- 45 min
- Serving
- 640 kcal
- Ingredients
- ≈ $0.75
- Protein
- 29 g
Ingredients
- 1 Red lentilspack 450 g ≈ $2.40 90 g
- 2 Carrots≈ $1.50 per kg 80 g
- 3 Onions≈ $1.60 per kg 60 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Wheat flour 25 g
- 6 Breadcrumbs 20 g
- 7 Cumin 2 g
- 8 Sunflower oil 15 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the lentils, cover with ¾ cup water, and simmer for 10–12 minutes until tender and the liquid evaporates into a thick paste. Let cool for 5 minutes.
Finely dice the onion3, carrot2, and garlic4, then sauté in 7 g (½ tbsp) oil for 6 minutes until soft.
Mix the lentils, vegetables, flour, cumin, salt, and pepper. Mash into a thick, cohesive dough.
Shape into 4 patties, coat in breadcrumbs, and let rest for 5 minutes.
Fry in the remaining oil for 4 minutes per side until golden and crisp.
Reduce heat, cover, and steam for 3 minutes to set the centers.
Tips
- Why it works
- Don't cook the lentils until fully soft, otherwise the cutlets will fall apart. Check doneness: they should stay slightly firm when pressed.
- Substitutions
- Instead of zira, use 1 g of cumin or 1 g of paprika. Replace the carrot with 80 g of beetroot for sweetness, but reduce the flour to 20 g.
- Common mistakes
- Cutlets fall apart when frying if the mixture has too much moisture. Check: if a pressed spoonful leaves a wet mark, add 5 g of flour.
- Storing and reheating
- Keep for 3 days in the fridge, reheat in the oven at 180°C for 10 minutes covered with foil. Freeze only fried cutlets without breadcrumbs.
- Serve with
- Serve with 150 g of buckwheat and 50 g of sour cream. Or as a side for shchi, adding 10 g of vinegar to it.
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