Golden Lentil Patties with Turmeric Coconut Sauce and Fresh Cucumber Salad
Ready to spice up dinner? These Golden Lentil Patties are crispy, flavorful, and paired with a creamy turmeric coconut sauce that’s pure magic. Add a bright, fresh cucumber salad, and you've got a meal that’s as delicious as it is wholesome. Let’s cook up this glorious combo together!
4.7 out of 5 (3 ratings)
Prep Time
30 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •1 cup dry red lentils, rinsed and drained
- •2 cups water
- •1 medium onion, finely chopped
- •2 cloves garlic, minced
- •1-inch piece of ginger, grated
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon paprika
- •1/4 cup fresh cilantro, chopped
- •1/2 cup breadcrumbs
- •2 tablespoons olive oil for frying
- •1 can (13.5 oz) coconut milk
- •1 teaspoon turmeric (for sauce)
- •1/2 teaspoon red chili flakes
- •1/2 cucumber, thinly sliced
- •1 tablespoon rice vinegar
- •1 teaspoon honey
- •Salt to taste
- •Black pepper to taste
Instructions
- 1
Rinse and drain the red lentils, then place them in a medium saucepan with 2 cups of water. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes until tender. Drain any excess water and let cool.
- 2
In a large mixing bowl, combine the cooked lentils, finely chopped onion, minced garlic, grated ginger, ground turmeric, ground cumin, paprika, fresh cilantro, breadcrumbs, salt, and pepper. Mix until well combined and the mixture holds together.
- 3
Form the lentil mixture into small patties, about 2-3 inches in diameter. Set aside on a tray or plate.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the patties in batches, cooking for 3-4 minutes per side until golden and crisp. Remove and place on a paper towel-lined plate to drain excess oil.
- 5
To prepare the turmeric coconut sauce, pour the coconut milk into a saucepan over medium heat. Add 1 teaspoon of turmeric, red chili flakes, and a pinch of salt. Stir well and simmer for 5-7 minutes until slightly thickened. Adjust seasoning to taste.
- 6
For the cucumber salad, toss thinly sliced cucumber with rice vinegar, honey, a pinch of salt, and black pepper in a small bowl. Let it marinate for at least 5 minutes to enhance the flavors.
- 7
To serve, place the lentil patties on a plate, drizzle generously with the turmeric coconut sauce, and add a side of the fresh cucumber salad. Optionally, serve with basmati rice or pita bread for a complete meal.
- 8
Enjoy your vibrant, golden masterpiece!
Nutrition Information
Calories
380 calories
Protein
13g
Carbs
46g
Fat
17g
Frequently Asked Questions
Q: Can I use a different type of lentils for this recipe?
A: Red lentils are recommended because they cook quickly and mash easily, creating a cohesive patty mixture. If you substitute with green or brown lentils, you may need to extend the cooking time and mash them more thoroughly to achieve the same texture. Avoid using black or French lentils as they hold their shape and won’t bind as well for the patties.
Q: What can I use instead of breadcrumbs to make the patties gluten-free?
A: You can replace breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour. These alternatives will help bind the patties together while maintaining a similar texture. If using almond flour, start with slightly less and add more if needed, as it is denser than breadcrumbs.
Q: How should I store leftovers, and how long will they last?
A: Store leftover patties, sauce, and cucumber salad separately in airtight containers in the refrigerator. The patties will last for up to 4 days, while the sauce and salad are best consumed within 2-3 days. Reheat the patties in a skillet over low heat or in the oven to restore their crispiness, and serve with fresh sauce and salad.
Q: Can I bake the patties instead of frying them?
A: Yes, you can bake the patties for a healthier option. Preheat your oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and lightly brush them with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and firm.
Q: What can I use as a substitute for coconut milk in the sauce?
A: If you don’t have coconut milk or prefer a different flavor, you can use heavy cream, cashew cream, or unsweetened almond milk as substitutes. Keep in mind that these alternatives may alter the richness and consistency of the sauce. If using almond milk, you may need to simmer it longer to thicken it.
Q: Why are my lentil patties falling apart while frying?
A: If your patties are falling apart, it could be due to excess moisture or insufficient binding. Ensure the cooked lentils are well-drained and cooled before mixing. You can add an extra tablespoon of breadcrumbs or a flaxseed 'egg' (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to improve binding. Also, be gentle when flipping the patties and avoid overcrowding the pan.
Q: Can I customize the cucumber salad or add other vegetables?
A: Absolutely! You can enhance the cucumber salad by adding thinly sliced red onion, shredded carrots, or radishes for extra crunch and flavor. For a heartier salad, toss in cherry tomatoes or avocado. Adjust the rice vinegar and honey dressing to taste based on the added ingredients.
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