Lentil Patties
Servings: 12 patties
- 2 cans (15 oz each) (460 grams) lentils sub 3 cups cooked lentils / or 1 cup dried lentils boiled in 4 cups water and 1 teaspoon salt until tender.
- 1 egg
- ½ cup parmesan grated
- 4 tablespoons all-purpose flour or chickpea flour
- ¼ cup (8 grams) parsley chopped
- 1 medium onion chopped
- 3 cloves garlic grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 wedges lemon
- To a food processor, add 2 cans (15 oz each) lentils (drained), 1 egg, ½ cup parmesan, 4 tablespoons all-purpose flour, ¼ cup parsley, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and ⅛ teaspoon black pepper.Pulse a few times until coarsely chopped and combined. Don't overblend.
- Shape mixture into 12 patties and arrange on a baking tray lined with parchment paper.You can make the patties by hand or with a cookie cutter, press down the mixture with the back of a teaspoon.
- PAN-FRIED: heat 2 tablespoons of olive oil in a nonstick skillet. Add the fritters and fry them on medium heat for 5 minutes on each side, turning them once.OVEN-BAKED: brush patties with olive oil, and bake in a preheated oven at 400°F or 200°C for 20 minutes or until golden brown.AIR-FRIED: brush your air fryer basket with olive oil to prevent the patties from sticking.Arrange the patties in the basket, brush with oil, and air fry at 400°F or 200°C for 10 minutes or until golden brown (more brown than golden).
- Serve with 4 wedges lemon to squeeze on top. They are delicious with tzatziki or marinara sauce, next to saffron rice, couscous, or with pita bread.
