Info
Crispy patties from red lentils, vegetables, and spices. The texture is somewhere between burgers and fritters.
- soak the red lentils long enough so they blend easily (1 hour at minimum, overnight is safest)
- all vegetables except the lentils are briefly sautéed in olive oil first
- seasoning is built mainly from smoked paprika (or smoked pepper), ground cumin, garam masala, and plenty of salt
- the mix is tightened with breadcrumbs and puffed slightly by baking soda
- serve the patties hot; a cold sour-cream or yogurt dip works well on the side
Steps
- Rinse the red lentils thoroughly, then soak them in plenty of cold water (at least 1 hour; longer is fine).
- Finely chop the leek and onion. Coarsely grate the potato and carrot. Press or finely mince the garlic cloves.
- Heat about half of the olive oil in a pan. Add the leek, onion, potato, carrot, and garlic cloves, then sauté on medium heat for around 10 minutes until softened. Season with the smoked paprika (or smoked pepper), ground cumin, garam masala, and part of the salt.
- Drain the soaked red lentils well. Add the juice from the lemon and the fresh parsley (chopped), then blend until you get a thick, fairly smooth paste.
- Transfer the lentil paste to a bowl with the sautéed vegetables. Add the breadcrumbs, the remaining salt, and the baking soda. Mix thoroughly with a spoon; the mixture should be thick and easily shapeable. If it is too wet, add a bit more breadcrumbs.
- With wet hands, form small patties from the mixture.
- Heat the remaining olive oil in a pan and fry the patties on both sides until deeply golden and crisp.
- Serve immediately, ideally with a simple sour-cream or yogurt dip.