Spiced lentil patties (linsefrikadeller)
A recipe for spiced, crisp lentil patties (linsefrikadeller) packed with vegetables.
Servings 4 Servings
Calories 516kcal
Ingredients
- 300 ml dried red lentils
- 1
onion, finely chopped
- 3 cloves
garlic, finely chopped
- 150 g
carrots, coarsely grated
- 150 g courgette, grated - or pointed cabbage, finely shredded
- 1 bunch
parsley, finely chopped
- 100 ml
rolled oats
- 3 tbsp plain flour
- 1-2
eggs
- 2 tbsp black sesame seeds - or white (optional)
- 1 1/2 tsp
ground cumin
- 3/4 tsp
chilli powder
- 1 tbsp
lime juice
- 1 tsp
salt
Freshly ground pepper
Rapeseed oil, for frying
Instructions
- Cook the lentils until tender – 20 minutes is usually plenty. Then drain them thoroughly in a sieve and leave them to cool, in the fridge if you like.
- Stir the drained, cooled lentils together with the remaining ingredients. Start with one egg and let the mixture rest for 5 minutes. If the mixture is too dry or won't hold together, stir in another egg – it should be on the soft side.
- Heat a generous glug of oil in a frying pan. Take a large tablespoonful of the mixture, place it in the pan and gently press it flat. Continue with the rest of the mixture and fry the lentil patties until golden on both sides. They need about 5 minutes per side over a medium heat.Dip the spoon in the oil from the pan first if you like – the mixture will slide off more easily.Don't make the lentil patties too large – they can be hard to handle when you turn them.
- Serve the warm, crisp lentil patties with your choice of accompaniments.
Notes
This quantity will most likely leave you with leftover lentil patties - save them for packed lunches.
Nutrition
Calories: 516kcal | Carbohydrates: 70g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 41mg | Sodium: 641mg | Potassium: 1045mg | Fiber: 25g | Sugar: 6g | Vitamin A: 6569IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 8mg