ISHA RECIPE
Crispy Red Lentil Patties
INGREDIENTS
1 ½ cups dry red lentils
1 cup cabbage, shredded
1 small carrot, grated
1/4 cup fresh parsley or coriander, chopped
1 tablespoon tomato puree
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil, sesame oil, or ghee (for cooking)
METHOD
- Wash and soak 1 ½ cups (285 g) of dry red lentils in enough water to fully cover them for 1–2 hours.
- Drain the lentils by pouring them into a strainer.
- Transfer the lentils to a mixer or food processor.
- Shred the cabbage with a sharp knife until you have 1 cup, aiming for small pieces about 1/8 to 1/4 inch in size.
- Grate one small carrot.
- Finely chop fresh parsley or coriander until you have 1/4 cup, depending on your preferred flavor.
- Add the shredded cabbage, grated carrot, and chopped herbs to the mixer.
- Mix in 1 tablespoon of tomato puree, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper.
- Pulse the ingredients in the mixer or food processor until well combined while still retaining some texture.
- Heat a bit of your preferred vegetable oil in a pan on medium heat.
- Take a handful of the mixture, shape it into a patty approximately ½ inch thick, and gently place it in the pan. Repeat this process to form the remaining patties.
- Cook the patties for about 3 minutes on each side or until golden brown and crispy.
- Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
- Serve your delicious red lentil patties with a variety of accompaniments according to your taste. These versatile patties pair wonderfully with dips or sauces such as chutney, hummus, or a yogurt-based dip. Complement them with a fresh, crisp salad, or enjoy with a side of roasted, grilled, or steamed vegetables for a complete and satisfying meal.
