Ingredients:

  • 1 cup (200g) red lentils, rinsed well
  • 2 cups (480ml) vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1 red chilli, finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (50g) breadcrumbs (panko or regular)
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, lightly beaten
  • 1/4 cup (packed) fresh coriander, chopped
  • 1/4 cup (packed) fresh parsley, chopped
  • 2 tablespoons olive oil (or vegetable oil)

Instructions:

  1. Rinse lentils and simmer in vegetable broth until tender and the liquid is absorbed. (Around 15-20 minutes). Let cool slightly.
  2. Sauté onion, garlic, ginger, and chilli (if using) in olive oil until softened.
  3. In a large bowl, combine cooked lentils, sautéed aromatics, spices, breadcrumbs, flour, egg (or flax egg), and fresh herbs. Season with salt and pepper.
  4. Cover and refrigerate the mixture for at least 30 minutes. This helps the patties hold their shape.
  5. Form the mixture into patties of desired size.
  6. Heat olive oil in a large frying pan. Cook patties over medium heat until golden brown and heated through, flipping halfway.
  7. Serve immediately, or keep warm in a low oven until ready to serve.