Indian Spiced Lentil Patties

Category: Vegetarian Dishes

Serves: 4 – 2 patty servings

Ingredients

  • 3 Tablespoons olive oil
  • 1/2 cup minced onion
  • 1 cup cooked brown lentils, well drained
  • 1 cup chopped cooked potato (leftover baked potato)
  • 1/2 cup finelyl chopped unsalted dry roasted cashews
  • 2/3 cup wheat free/gluten freen bread crumbs or ground old fashioned oats
  • 1 Tablespoon minced fresh parsley leaves
  • 1 teaspoon curry powder or more, to taste
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne (optional)
 

Directions

  1. Heat 1 Tablespoon of the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened about 5 minutes.
  2. Transfer to a food processor and add the lentils, potato, cashew, bread crumbs, parsely, curry powder, sea salt, and cayenne. Process until well blended.
  3. Shape the mixture into 8 small patties. Heat the remaining 2 Tablespoons olive oil in a large skillet over medium heat. Add the patties and cook until browned on both sides, about 5 minutes per side.
 

Nutrition Facts

Calories 400, Fat 24g (Sat Fat 3.5g), Cholesterol 0.8g, Sodium 560mg, Carbohydrates 35g, Fiber 6g, Sugars 4g, Protein 10g

About EB Nutrition
EB Nutrition was founded by Elizabeth Blumberg, RD, LDN, CPT in June of 2003. Elizabeth earned her degree in Clinical Nutrition and Food Science from Auburn University in 1996. For the past 20 years, she has been working in the Washington, D.C./Metro area as a registered dietitian, nutrition consultant, professional speaker, and fitness enthusiast. She has been featured on NBC4, named in Washingtonian Magazine as one of the top dietitians in the DC-metropolitan area, and featured in People Magazine.
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