Lentil and Carrot Patties, Seasoned Indian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 8 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 lentils, (brown, plate lentils, mountain lentils)
- 350 g carrot (s)
- 2 tablespoon mustard, (e.g. rotisseur)
- 1 tablespoon Garam Masala, alternatively Chana Dal masala or Ras el Hanout
- 1 tablespoon ginger, fresh (to taste)
- salt and pepper
- 2 tablespoon vegetable stock, instant
- 1 egg (s)
- possibly breadcrumbs
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Soak the lentils in plenty of water overnight. Pour off the lentils and chop them up medium coarsely (e.g. in the Thermomix, setting 10, 10 seconds). Peel the carrots, grate them finely or chop them up (e.g. Thermomix). Mix the carrots, egg and spices as well as finely chopped fresh ginger. The mass should be compact but also moist. If you like it firmer, you can stir in breadcrumbs as needed. Shape patties and fry them in frying oil over medium heat until golden brown.
- The patties taste good cold or warm, can be kept in the refrigerator or can also be frozen in portions. Ideal for a picnic or to take to the office.
- And with a large fresh salad a delicious, healthy and filling meal.
- Tip:
- You can of course vary the spices, the not so Asian mustard / salt / pepper / paprika variant is also possible. You can also add balsamic vinegar or white wine to taste.
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