An easy, delicious and practical meal for the whole family, using your leftover lentils.

Let me tell you the story of this dish. I had some leftover lentil soup from the day before. There were about 2 cups of lentils, definitely not enough to feed my family of four. I decided to incorporate the lentils into a new recipe that everyone would enjoy and that would be enough food for us all. Voila, that’s how the potato-lentil patties were born.

The secret to making the patties crunchy and delicious on the outside is corn flour. In addition, it is best to use lentils that are not too soft, so you can distinguish the lentils within the patty. Also, I love the taste of curry and cumin, these two spices alone make any meal delicious. I use them every chance I get. However, If you are not a huge fan of curry and cumin, you can add any spice of your choice.

  • PREP
    5 mins
  • COOK
    45 mins
  • YIELD
    4 servings

Ingredients:

  • 3 large potatoes
  • ½ small onion
  • 1 clove of garlic
  • 1 ½ – 2 cups drained lentils
  • ⅓ cup corn flour
  • 2 tbsp cornstarch, mixed with 2 tbsp water
  • ½ tsp cumin
  • ½ tsp curry powder
  • ½ tsp dried parsley
  • salt and pepper to taste

Instructions:

  1. Cut the potatoes into large cubes and boil with salt, onion and garlic. Cutting the potatoes in cubes will help them cook faster and they will better absorb the flavor of the onion and garlic.
  2. When the potatoes are ready, take them out of the water and let them cool. (Or if you are in a hurry, like I always am, put them in a strainer and place in a bowl with cold water for a few minutes.)
  3. Mash the potatoes with a potato masher until the potatoes are pureed and then add the lentils, spices and corn flour and mix thoroughly.
  4. Add the cornstarch and water mix. This will help the patties “bind” and stay together when you put them in the pan.
  5. The mixture should be dry enough to allow you to form patties. It should not be too watery or dry. If they are too watery, add a little more corn flour. If they are too dry, add a little more water.
  6. Heat a non-stick pan on low heat.
  7. With your hands, make a patty, about ½ inch thick , about the size of your palm and carefully put it in the pan. Repeat until you make all the patties your pan can fit!!
  8. Let the patties cook for a few minutes and then turn them over with a spatula.
  9. Turn the patties as many times as you desire until they are toasted enough on both sides and then serve. (You don’t need to put them on paper towels before serving because they have no oil! Isn’t that just liberating?)
Guest Author Iris Macedo

Iris Macedo is a translator, writer, blogger, and graduate of the Plant-Based Nutrition Certificate Program. You can view more plant-based recipes on her website: www.recetasveggie.com