Egg-Free Red Lentil Patties

Ingredients

• 200 g dry red lentils
• Cold water, for rinsing and soaking
• 1 onion
• 1 small carrot
• 1 garlic clove
• 3 tbsp fine oats, plus 1 tbsp more if needed
• ½ tsp salt
• 1 tsp paprika
• ½ tsp ground coriander
• Black pepper, to taste
• Vegetable oil, for frying

Equipment

A sieve, a bowl, a blender or food processor, a grater and a frying pan.

How to make it

1. Rinse and soak the lentils. Rinse under cold water until the water runs clear. Cover with cold water and soak for 2 hours, then drain very well. Do not boil the lentils before blending.
2. Prepare the vegetables. Peel and roughly chop the onion. Peel and grate or thinly slice the carrot, and peel the garlic.
3. Blend in short pulses. Combine the drained lentils, onion, carrot and garlic. Pulse until the mixture is evenly combined but still has some texture; avoid turning it into a completely smooth purée.
4. Add oats and seasoning. Stir in 3 tbsp fine oats, salt, paprika, ground coriander and black pepper. Leave for 10 minutes so the oats can absorb moisture.
5. Shape small, flat patties. Wet your hands and divide the mixture into 10–12 small patties, about 1 cm thick. If it is too sticky to shape, mix in another tablespoon of oats.
6. Pan-fry. Heat vegetable oil in the pan over medium heat. Cook over medium heat, allowing the first side to set before turning. Start checking the crust after about 3–4 minutes per side, then cut one patty open: the lentils in the centre should be tender, with no hard grains. A golden crust alone does not mean the centre is cooked. If the outside browns before the centre softens, lower the heat and continue cooking, turning as needed. Pan heat and patty thickness affect the time.

Tips for shaping

• Drain the lentils thoroughly so the mixture does not become too wet.
• Give the oats time to absorb moisture before adding more.
• Keep the patties small and flat, and avoid turning them before a crust forms.
• The mixture contains oats. Do not assume it is gluten-free unless the ingredients you use are suitable for that requirement.

Serving ideas

Serve with fresh vegetables, greens and tomato sauce. Rice, bulgur or the mushroom and potato stew in this collection can accompany the patties.