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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 1/2 cup red lentil
- 1/2 stalk celery, chopped finely
- 1 small carrot, chopped finely
- 2 cups water
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 cups stale breadcrumbs
- 2 tablespoons plain flour
- 1 egg, beaten lightly
- 1 tablespoon chopped fresh parsley
- 1 tablespoon oil
Method
- Combine lentils, celery, carrot, water and spices in large saucepan.
- Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
- Stir in half of the breadcrumbs.
- Shape mixture into patties (makes about 8); toss in flour.
- Dip in egg, then in combined remaining breadcrumbs and parsley.
- (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
- Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
