Vegan Yellow Lentil Patties
Ingredients:
- 1 cup dried yellow lentils, rinsed and drained
- 2 cups water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup finely chopped fresh cilantro (coriander) leaves
- 2 tablespoons chickpea flour (besan) or whole wheat flour
- 2 tablespoons vegetable oil, divided
Instructions:
- Cook Lentils: In a medium saucepan, combine the dried yellow lentils and water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 15-20 minutes, or until lentils are tender and water is absorbed. Remove from heat and let cool slightly.
- Prepare Mixture: In a large mixing bowl, mash the cooked lentils until smooth using a fork or potato masher.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Combine Ingredients: Add the sautéed onion and garlic mixture to the mashed lentils. Mix well.
- Season and Form Patties: Add ground cumin, ground coriander, turmeric powder, chili powder, salt, pepper, chopped cilantro, and chickpea flour (or whole wheat flour) to the lentil mixture. Stir until everything is evenly combined.
- Shape and Cook: Divide the mixture into 8-10 portions. Shape each portion into a patty about 1/2-inch thick.
- Cook Patties: Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Working in batches if necessary, cook the lentil patties for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed.
- Serve: Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Serve warm as is or with your favorite vegan sauce or chutney.
Enjoy these flavorful vegan yellow lentil patties as a delicious and nutritious main dish or appetizer!
Vegan Yellow Lentil Patties
Overview:
Yellow lentil patties are a delightful vegan dish packed with protein and rich flavors. This recipe combines wholesome yellow lentils with aromatic spices and fresh herbs, pan-fried to golden perfection. Perfect as a main course or appetizer, these patties offer a satisfying and nutritious meal option for vegans and non-vegans alike.
Ingredients:
- 1 cup dried yellow lentils, thoroughly rinsed and drained
- 2 cups water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1/4 cup finely chopped fresh cilantro (coriander) leaves
- 2 tablespoons chickpea flour (besan) or whole wheat flour
- 2 tablespoons vegetable oil, divided
Instructions:
- Cooking the Lentils:
- In a medium saucepan, combine the dried yellow lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender and most of the water is absorbed.
- Remove from heat, drain any excess water, and let the lentils cool slightly.
- Preparing the Mixture:
- Transfer the cooked lentils to a large mixing bowl and mash them using a fork or potato masher until smooth in consistency.
- Sautéing Aromatics:
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and continue cooking for another 1-2 minutes until fragrant. Remove from heat.
- Combining the Ingredients:
- Add the sautéed onion and garlic mixture to the mashed lentils in the mixing bowl. Mix thoroughly to combine.
- Seasoning and Shaping the Patties:
- To the lentil mixture, add ground cumin, ground coriander, turmeric powder, chili powder, salt, pepper, chopped cilantro, and chickpea flour (or whole wheat flour). Stir until all ingredients are evenly incorporated.
- Divide the mixture into 8-10 portions. With clean hands, shape each portion into a patty, approximately 1/2-inch thick.
- Cooking the Patties:
- Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Working in batches if necessary to avoid overcrowding, carefully place the lentil patties in the skillet.
- Cook for 3-4 minutes on each side, or until the patties are golden brown and crispy. Add more oil to the skillet as needed between batches.
- Serving Suggestions:
- Once cooked, transfer the lentil patties to a plate lined with paper towels to absorb any excess oil.
- Serve the patties warm, either as a standalone dish accompanied by a fresh salad or with your favorite vegan sauce or chutney for dipping.
Additional Tips:
- Make-Ahead: You can prepare the lentil mixture ahead of time and refrigerate it for up to 24 hours before shaping and cooking the patties.
- Freezing: Cooked patties can be frozen for up to 3 months. Reheat them in a preheated oven until warmed through.
- Variations: Experiment with different spices or add grated vegetables like carrots or zucchini for added texture and flavor.
- Nutritional Benefits: Yellow lentils are a great source of plant-based protein, fiber, and essential nutrients, making these patties not only delicious but also nutritious.
Conclusion:
These Vegan Yellow Lentil Patties are a wonderful choice for anyone looking to enjoy a flavorful and wholesome vegan meal. Whether served as a main dish or appetizer, they are sure to satisfy with their crispy exterior and savory interior. Embrace the versatility of this recipe by exploring various seasoning options and serving styles to suit your preferences. Enjoy the goodness of plant-based eating with every bite of these delectable lentil patties!