Red Lentils Patties

Spicy Red Lentils Patties

Ready in: 45 minutes
Yield: 10 patties

8 oz (227 g) red lentils
1 red bell pepper
1 red onion
1 chili pepper
2 garlic cloves
1 teaspoon garam masala
1 teaspoon of curcuma
1 egg
3 tablespoons all-purpose flour
freshly ground pepper
sunflower oil (for frying)
all-purpose flour (for coating the patties)

1. Rinse the red lentils under cold water. Wash the red bell pepper and chili pepper. Pat them dry with kitchen paper and remove the stem ends. Discard the seeds and the white membranes. Cut the red bell pepper and chili pepper into small cubes. Peel the onion and garlic cloves. Then, finely chop them.

2. Heat 2 tablespoons of sunflower oil in a non-stick frying pan over low heat. Add the chopped onions and garlic cloves. Season them with salt and pepper. Cook until just tender for about 5 minutes, while stirring occasionally.

3. Add the chopped chili, bell pepper and garam masala. Cover and cook the mixture for 7 minutes over medium heat, stirring occasionally.

4. In a large pot, bring 16. 7 fl. oz (500 ml) of lightly salted water to a boil. Add the red lentils and cook until tender. Occasionally skim off any white foam that rises to the surface. Drain the red lentins and put them back to the pot. Add the chili mixture and toss gently to mix.

5. Let the red lentis mixture cool. Add the egg and 3 tablespoons of flour to the mixture. Stir until evenly blended. Combine 3-4 tablespoons of flour with the curcuma. Use your hands to shape the lentils mixture into patties. Coat the patties lightly with the flour-mixture. Shake off any excess flour.

7. Heat 2-3 tablespoons of sunflower oil in a non-stick frying pan over medium heat. Add the red lentils patties and cook until golden brown for about 3-4 minutes on each side. Drain them on kitchen paper to remove excess fat. Serve hot or cold.

Per patty:

Energy: 163 kcal / 684 kJ
Fat: 6,2 g
Carbohydrates: 19 g
of which sugars: 1,6 g
Protein: 7,6 g
Fibre: 3,7 g


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