Prep 20 mins
Cook 17 mins
From Sanitarium, put here for safekeeping! It said zucchini, but I hate zucchini so I replaced with carrots.
- 1 cup red lentil
- 1 tablespoon olive oil
- 2 medium red onions, finely sliced
- 2 tablespoons brown sugar
- 2 tablespoons water
- 2 medium carrots, grated squeeze to remove excess water
- 1 cup fresh breadcrumb (from wholemeal bread)
- 1⁄2 cup whole wheat flour
- 4 egg whites, lightly beaten
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.
- Heat half of the oil in a large frypan over medium heat. Add onions and cook until brown and soft. Add brown sugar and water. Stir to combine. Cook for 2 minutes. Cool.
- Place lentils, onion, carrot, breadcrumbs, flour, eggs and spices in a large bowl. Mix well and shape into patties.
- Heat remaining oil in a non-stick frypan over medium heat. Cook patties for 5 minutes on each side or until golden. Drain on absorbent paper. Makes 18 patties.
Made for the Aussie / Kiwi Recipe swap #24. Good texture and easy to make, however I felt they were on the bland side. If I make them again I will use brown onions and add a cloe of garlic. Will also add the spices to the onion mixture near the end of the caramelsing process to unlock their taste.
Just tried this one for the first time - substituting a sweet potato for the 2 carrots (or rather half a sweet potato, since I only made a half quantity) and using a whole egg rather than 2 egg whites. I ended up making more patties than suggested, as the larger ones fell apart a bit. Very tasty, (the use of cumin is a good shout with the sweet caramelised onion) and colourful - looked appetising!
These were very tasty and easy to prepare, also very versatile as you could add other grated vegies if you so desired - I will certainly do them again. Quite a good way to get children to eat carrot !!