Lentil and Potato Patties

Here is the recipe for lentil and potato patties, a rich and hearty vegetarian dish. Here’s what you’ll need:

Ingredients

• 200 g of dry lentils (or 400 g of cooked lentils)
• 2 medium potatoes
• 1 onion
• 1 clove of garlic
• Breadcrumbs, as needed
• 1 teaspoon of ground cumin
• Salt and pepper, to taste
• Extra virgin olive oil, as needed
• Chopped fresh parsley (optional)
• Flour, for breading the patties (optional)

Preparation

1. Soak the lentils for at least 8 hours if you are using the dry ones. If you’re using cooked lentils, you can skip this step.
2. Cook the lentils in unsalted water until they become tender, then drain them well.
3. Boil the potatoes with their skin on. Once cooked, peel them and mash them with a potato masher or a fork.
4. Finely chop the onion and garlic and sauté them in a pan with a bit of oil until they become transparent. Add the cumin and toast the spices lightly.
5. In a large bowl, combine the cooked lentils, mashed potatoes, fried onion and garlic, salt and pepper to taste, chopped fresh parsley (if you like), and mix well. If the mixture is too soft, add breadcrumbs until you reach the desired consistency to form the patties.
6. Shape the patties with your hands, roll them in flour if you prefer a crispier crust, and place them on a baking tray lined with parchment paper.
7. Bake in the oven at 180 °C (356 °F) for about 20-30 minutes, or until they are golden brown and crispy on the outside. Alternatively, you can fry them in abundant hot oil until golden brown.
8. Serve them warm or at room temperature.

Lentil and potato patties can be customized in many ways: you can add herbs, different spices, or even some grated cheese to the mixture if you wish to enrich them further.

Curiosity

Lentils are highly valued in vegetarian cuisine not only for their protein content but also for their versatility. In this dish, the lentils pair perfectly with the softness of the potatoes, creating a very pleasant contrast of textures for the palate.