Hey hey beautiful people, I hope you’re all doing really well.
It’s time to share one of my new favourite vegan recipes with you guys – I’m making these patties on repeat right now. They’re super versatile; we love using them in wraps, in pitas and sandwiches – you name it!
The beauty of these spiced patties is their simplicity. You only need a few ingredients to make these and the recipe couldn’t be more straightforward!
Here we go…
1 cup dry brown lentils
2 cups potato cubes
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon salt
FryLight olive oil spray
Start by washing and chopping potatoes – you can peel them if you prefer but I don’t mind the skins in this recipe, it adds fibre and texture but it works both ways.
Boil lentils and potatoes in the same pot until both are tender.
In the meantime, preheat your over to 180 degrees Celsius and line a large oven dish with parchment paper.
Transfer boiled lentils and potatoes to a large bowl and add salt together with spices and mash.
I like using an ice cream scoop to make patties – this way they’re all the same size which means they all cook evenly (and they look really pretty).
Spray each patty with Frylight oil spray – this makes them extra crispy and delicious without adding a ton of oil and extra calories!
Bake until golden brown – this will depend on the size of your patties; if you use a typical ice cream scooper it takes about 20 minutes.
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Thank you for taking the time to be here and read this ❤️
Until next week, be well xXx