⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Vegan carrot and lentil patties using soaked (not cooked) red lentils. Simple and well-structured.
Ingredients
- 200 ml dried red lentils (2 dl)
- 1 garlic clove
- 1 tbsp peanut butter or tahini (15 ml)
- 3 medium carrots (approximately 200 g)
- 1 tbsp potato starch (15 ml)
- 1 tbsp sesame seeds (15 ml)
- 1 tbsp parsley, fresh or frozen (15 ml)
- salt and black pepper to taste
- oil for frying
Instructions
- Submerge red lentils in water for 4-8 hours (or overnight). Drain completely.
- Combine soaked lentils, garlic clove, and peanut butter or tahini in a food processor. Blend until finely mixed.
- Coarsely grate the carrots and press out excess moisture using a clean kitchen towel or your hands.
- Mix the lentil blend with grated carrots, potato starch, sesame seeds, and parsley in a bowl.
- Season with salt and pepper to taste.
- Form the mixture into 8 patties.
- Heat oil in a frying pan over medium heat.
- Cook patties in the oil, allowing each side to set and become golden before flipping. Don’t turn prematurely to prevent them from falling apart.
- Fry until golden brown on both sides.
Notes
Falafel principle: This recipe uses the falafel technique of soaking rather than cooking the lentils, which results in firmer patties with better structure.
Moisture control: Press out as much moisture from the carrots as possible for patties that hold together better.
Serving suggestions: Pair with mashed potatoes, roasted vegetables, and accompaniments like dill tzatziki or a yogurt sauce.
Prep ahead: Soak the lentils 4-8 hours before making the patties.
Gluten-free: Naturally gluten-free when using gluten-free ingredients.
Source: https://undertian.com/recept/morot-och-linsbiffar-2/