Ingredients
1 carrot or sweet potato chopped
1 cup soaked orange lentils
½ onion, diced
1 clove garlic, minced
1 carrot, peeled and grated
1 egg
3 TBSP white rice flour
1 tsp cumin
¼ tsp salt
¼ tsp pepper
Canola oil for frying
1 cup soaked orange lentils
1 carrot or sweet potato
6 TBSP olive oil
1½ tsp salt
Cumin – optional
1 carrot or sweet potato chopped
160 grams soaked orange lentils
½ diced onion
1 clove garlic minced
1 grated carrot peeled and
1 egg
3 TBSP (15 ml) white rice flour
1 tsp (5 ml) cumin
¼ (1.25 ml) tsp salt
¼ tsp (1.25 ml) pepper
Canola oil for frying
6 TBSP (90 ml) olive oil
1½ tsp (7.5 ml) salt
Cumin - optional
Instructions
- Put the sweet potato in a small pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook until tender. Drain and put in a large bowl.
- While the potatoes are cooking, put the lentils in a small pot with1 ½ cup (118 ml) water. Bring to a gentle boil over high heat, then reduce heat to medium-low and cook until the water is gone. Add the lentils to the sweet potatoes.
- Using a fork, mash the potatoes and lentils together until there are no large clumps. Add the onion, garlic, egg, rice flour, cumin, salt, and pepper. Mix with a spoon until combined.
- Using your hands, form into 8 patties
- Heat a frying pan with 2 tablespoons (30 ml) of olive oil on medium heat. When the oil is hot, place patties in the pan, fry for 5 minutes on each side.
Nutritional Info
Storage
Notes
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