Cooking for Luv: Vegetarian + Vegan Recipes
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Carrot Lentil Patties with Feta Greek Yogurt Sauce

23 Dec Carrot Lentil Patties with Feta Greek Yogurt Sauce

Carrot Lentil Patties with Feta Greek Yogurt Sauce
Yields 20
My take on a more nutritous (but equally as delicious) falafel, these carrot lentil patties are great as an appetizer or main course. Bonus: you can make them ahead and refrigerate overnight until right before you're ready to serve, perfect for entertaining or a quick weeknight meal. Enjoy!
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
    Fritters
    1. 1 Cup Beluga/Black Lentils, Cooked (yields about 3 cups)
    2. 4 Cups Shredded Carrots (about 5 large)
    3. 1 Tablespoon Cumin
    4. 1 Cup Onions, Caramelized
    5. 2 Cloves Garlic, peeled and roughly chopped
    6. 1/2 Cup Packed Fresh Parsley, Whole Leaves
    7. 1 teaspoon Salt
    8. 1 Egg
    9. 1 Cup Whole Wheat Breadcrumbs
    10. ½ Cup of Flour
    11. 4 Tablespoons Olive Oil
    Feta Greek Yogurt Sauce
    1. 1 Cup Greek Yogurt
    2. 1/4 Cup Crumbled Feta
    3. 1 Tablespoon Fresh Lemon Juice
    4. Zest from one lemon
    5. 1/2 Teaspoon Salt
    6. 3 Tablespoons Chopped Fresh Parsley
    7. 1/2 Tablespoon Ground Cumin
    Fritters Instructions
    1. Set aside ½ Cup Lentils and ½ Cup Carrots. Add first 7 ingredients to food processor and pulse until combined. You should still see whole lentils and carrot slices with a semi sticky paste running through.
    2. Transfer to a bowl, stir in remaining lentils and carrots.
    3. Mix in egg and breadcrumbs.
    4. Form into 1.5” patties and dredge in flour, placing on a lined sheet tray as you go. You can refrigerate at this point for up to 1 day, tightly covered, until ready to cook.
    5. Heat oil in nonstick skillet on medium high heat and cook lentils until crispy and golden brown and you can’t see the white of the flour anymore, about 3-5 minutes. Gently flip and cook other side.
    Sauce Instructions
    1. Pulse in food processor until combined
    Putting it all together
    1. Plate. top with a tablespoon of sauce, and garnish with a parsley leaf.
    Notes
    1. To make a heartier preparation, throw it in a pita pocket with a handful of wild arugula!
    2. Make it Vegan and Gluten Free by leaving out the breadcrumbs, flour, and egg- they'll be a little looser but still delicious!
    cooking for luv http://cookingforluv.com/
    carrot lentil fritters

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