Vegan Indian Lentil and Hemp Patties - alive magazine
These delicious patties are so versatile and full of flavour you’ll want to double the batch and freeze in small containers for a quick midweek meal solution.
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Ingredients
- 1 cup (250 mL) red lentils, rinsed well
- 2 cups (500 mL) water
- 1 tsp (5 mL) turmeric, divided
- 1 Tbsp (15 mL) ground flax meal
- 3 Tbsp (45 mL) coconut oil, divided
- 1/3 cup (80 mL) minced red onion
- 1 cup (250 mL) very finely diced zucchini (about 1 small)
- 3/4 cup (180 mL) coarsely grated, peeled carrot (about 1 medium)
- 1 large garlic clove, minced
- 1 tsp (5 mL) peeled and grated fresh ginger
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) ground cinnamon
- 1/8 tsp (0.5 mL) cayenne pepper
- 2 Tbsp (30 mL) each of chopped parsley and cilantro
- 1/2 cup (125 mL) hemp hearts
- 2 Tbsp (30 mL) chickpea flour
- 1/2 cup (125 mL) panko bread crumbs or cornmeal
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