Savory Lentil Patties

Ingredients:

Optional Binding Ingredients (for a no-egg version, skip the eggs):

Prepare the Lentils: Rinse the red lentils thoroughly. Cook according to the package instructions until tender but not mushy. Drain excess water and allow the lentils to cool slightly.
Sauté Vegetables: Heat a splash of olive oil in a skillet over medium heat. Sauté the shallot, garlic, and carrot until softened and aromatic, about 5-7 minutes. Set aside to cool.
Combine Ingredients: In a large bowl, mix the cooked lentils, sautéed vegetables, chopped parsley, tomato puree, salt, and black pepper. Mash the mixture slightly with a fork or potato masher, retaining some texture. If using breadcrumbs and/or eggs for binding, incorporate them now and mix thoroughly.
Form Patties: Shape the mixture into patties. If the mixture is too wet, add additional breadcrumbs to achieve the desired consistency.
Cook Patties: Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
Serve: Enjoy these savory lentil patties hot, either on their own, with your favorite sides, or as a burger patty with your preferred toppings. They pair well with yogurt or tahini sauce.

To prevent the patties from falling apart, ensure the lentil mixture is well mashed and sufficiently bound.
Experiment with different seasoning blends to suit your taste.
These patties freeze well. Cook, cool completely, and store in an airtight container for up to 3 months.

Q: Can I use green lentils instead of red lentils?: A: Yes, green lentils can be used. They take longer to cook and have a slightly different flavor, so adjust the cooking time accordingly.
Q: Can I bake these patties instead of frying them?: A: Absolutely. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, until they are cooked through and crispy.