Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of dried red lentils thoroughly, then combine them with 3 cups of water in a saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the lentils are tender and most of the water is absorbed, then drain any excess liquid and set aside to cool slightly.

2. 2

   In a large mixing bowl, combine the cooled lentils with 5 oz of finely chopped fresh spinach, 1/2 medium finely chopped red onion, 2 minced garlic cloves, and 1 inch of grated fresh ginger.

3. 3

   Add 1 tsp of ground cumin, 1 tsp of ground coriander, 1/2 tsp of ground turmeric, 1/2 tsp of garam masala, 1 tsp of salt, and 1/2 tsp of black pepper to the lentil mixture and mix thoroughly until all ingredients are well combined.

4. 4

   Stir in 1/2 cup of plain breadcrumbs until the mixture is firm enough to form patties, adding an extra tablespoon or two of breadcrumbs if the mixture is too wet.

5. 5

   Form the lentil mixture into 8-10 uniform patties, each about 1/2 inch thick, and brush each side of the patties with 1 tbsp of olive oil divided evenly among them.

6. 6

   Heat 2 tbsp of olive oil in a large non-stick skillet over medium heat, then carefully place the patties in the hot oil and cook for 4-5 minutes per side until golden brown and crispy.

7. 7

   While the patties are cooking, whisk together 1/4 cup of mango chutney with 1 tbsp of fresh lime juice in a small bowl to create the glaze.

8. 8

   Once the patties are cooked, brush the mango chutney glaze generously over both sides of the warm patties before serving immediately.