Red Lentil Patties, with Mashed Potatoes and Broccolini
Savour our delightful Red Lentil Patties, expertly seasoned and pan-fried, for a crispy exterior and tender interior. Served alongside creamy mashed potatoes and vibrant broccolini, this dish offers a perfect balance of textures and flavours. The lentil patties are rich in protein and fibre, making for a nutritious and satisfying meal.
Ingredients
- 2 cups vegetable stock
- 1½ cups dried red lentils
- 1 medium brown onion diced
- 2 cloves garlic minced
- 1 small carrot grated
- ¼ cup fresh parsley diced
- 1 tbsp ground chia seeds
- ¾ tsp ground cumin
- 1 tbsp dried italian mixed herbs
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- ½ tsp black pepper
Instructions
- Rinse the red lentils a couple of times to remove debris. Transfer to a pot with 2 cups vegetable stock. Bring to a boil, then simmer for 15 minutes. The stock should have evaporated once cooked.
- While the lentils cook, in a nonstick frying pan with a little water, saute the onion and garlic. Once the onion is transparent then add in the carrot and heat through.
- Once the lentils are ready, add all ingredients to a food processor. Pulse the mixture until combined well. Don't overdo it, as we want some texture remaining.
- Using a tablespoon to scoop out the mix, make 8-10 round balls adding them to a nonstick frying pan. Press them down gently with a fork.
- Dry fry the patties for 3 minutes on each side or until they are heated through and browned.
- Serve warm with mashed potatoes, mashed with hummus, nutritional yeast and a small amount of plant milk, add in a handful of chopped parsley. Steamed broccolini and a drizzle of sweet chilli sauce.
Tried this recipe?Let us know how it was!