Red Lentil and Carrot Patties

Food that's been mooshed together, lightly fried, and presented on a bed of lettuce.

Well, these were tasty little patties, rissoles, if you will. Red lentils, carrots, peas, and other goodness all breaded and lightly fried.

They'd make a nice appetizer or starter, too, but I liked them as a main. I think a nice sauce, maybe a horseradish sauce, might be good. I'll think of something like that for next time I make them.

As always, click below to read how to DIY.

Red Lentil and Carrot Patties

1 tablespoon canola oil
1 onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 garlic cloves, minced
1 carrot, grated
1 cup red lentils
1/3 cup fresh or frozen peas
1 ½ cup whole wheat breadcrumbs (make fresh from bread slices)
¾ cup pecans, ground briefly in food processor
2 tablespoons chopped chives
breadcrumbs, for coating (pre-packaged breadcrumbs work best)
oil for frying

In a large saucepan, heat the oil and add the onion, cumin and coriander. Cook until the onion is soft, and add garlic. Lower heat and add carrot, lentil and 2 cups water. Cover and cook until lentils are soft, about 20 minutes. (Stir frequently to prevent sticking.)

When lentils are soft, remove lid and add peas. Cook over very low heat until all liquid is evaporated. Remove the mixture to a bowl.

Stir in breadcrumbs, pecans, and chives.

When the mixture is cool, form into patties (about 9 or 10). Coat with the breadcrumbs, and fry in a few tablespoons of oil over low heat until brown on each side. Turn carefully with a spatula to avoid the patties breaking up.

Comments

[KathyR]

Mmm. Mooshed + fried is one of my favorite recipes!