Katharina Kjeldgaard: Vegetarian lentil patties
By Katharina Kjeldgaard
These savoury, protein-packed patties are made of green lentils, carrots, and a medley of aromatic herbs and spices. With their wholesome taste and adaptable nature, they are perfect not only for vegetarians but for anyone seeking a delicious, meat-free option.
The patties can be eaten as a standalone meal (I just eat them straight out of the fridge sometimes), sandwiched between buns, on rye bread with some pesto underneath or as a complement to salads. Indeed, the taste and satisfying texture of this hearty, plant-powered dish make it as perfect for lunch and dinner as for a snack.
Moreover, they can last for at least 3-4 days in the refrigerator and are suitable for freezing.
Easy to make
Time: 25 minutes
1 can of green lentils (400 g – drained weight 240 g)
1 medium-sized onion
3 cloves of garlic
200 g carrots (approximately two medium-sized)
120 g wheat flour
1 tbsp sesame seeds
1 tsp salt
2 tbsp of chopped flat-leaf parsley
1 ½ tsp cumin
1 tsp freshly ground pepper
Oil for frying
Drain the water from the lentils and pour them into a large bowl. Finely chop the onion and garlic and add them to the bowl.
Peel and grate the carrots using a grater. Squeeze out as much liquid from them as you can between your hands and add them to the bowl. Add the remaining ingredients and stir until everything is well mixed.
Heat plenty of oil in a pan. Use a tablespoon to scoop up the mixture and shape it into a patty. It’s easiest if you dip both the spoon and your other hand in some water to prevent the mixture from sticking. It’s not as firm as a ‘regular’ meatball mixture, so they will have a more rustic appearance. Cook the patties for 5-7 minutes on each side.
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