Ingredients
- 1 cup red lentils
- 2 cups fresh bread crumbs
- 1 teaspoon each cumin, coriander, chili flakes
- 1 teaspoon vegan stock powder
- 1/2 cup corn kernels
- 2 tablespoons vegetable oil
- 1 onion diced
- 1 carrot finely diced
- salad and mango chutney to serve
Directions
Heat 1 tablespoon oil and sauté onion with
spices until fragrant .
Add carrot, lentils, 2 cups water,
stock powder and simmer for 25-30
minutes till water has evaporated.
Place lentils in bowl and cool 10
minutes.
Add 1 1/2 cups bread crumbs and corn
and form into patties.
Roll in remaining bread crumbs and
refrigerate for 30 minutes.
Heat remaining tablespoon oil in a nonstick pan, and fry till golden each side.
Serve with salad and mango chutney! mmmmmm
Serves: 4
Preparation time: 30 minutes