Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup (200g) of red lentils thoroughly and boil them in 3 cups (720ml) of water until very soft, then drain any excess water and mash well.

2. 2

   Finely chop 1 small (100g) onion, 2 cups (60g) fresh spinach, 1 green chili (5g), and 0.25 cup (5g) fresh coriander leaves.

3. 3

   In a large bowl, combine the mashed lentils, chopped onion, spinach, green chili, fresh coriander, 1 tablespoon (15g) ginger-garlic paste, 1 teaspoon (2g) cumin powder, 1 teaspoon (2g) coriander powder, 0.5 teaspoon (1g) turmeric powder, 0.5 teaspoon (1g) garam masala, 2 tablespoons (20g) gram flour, and 1 teaspoon (5g) salt, mixing thoroughly to form a firm dough.

4. 4

   Form the lentil mixture into 12-14 small, flat patties, about 2 inches in diameter.

5. 5

   Heat 0.5 cup (120ml) of oil in a large pan over medium heat and shallow-fry the patties for 3-4 minutes per side, or until golden brown and cooked through.

6. 6

   For the mint chutney, blend 1 cup (30g) fresh mint leaves, 0.5 cup (10g) fresh coriander leaves, 0.5 green chili (2.5g), 0.5 inch piece (5g) ginger, 0.25 teaspoon (0.5g) cumin powder, 1 tablespoon (15ml) lemon juice, 0.5 teaspoon (2g) sugar, 0.25 teaspoon (1g) salt, and 2 tablespoons (30ml) water until smooth.

7. 7

   Serve the warm Spiced Lentil and Spinach Patties immediately with the fresh Mint Chutney.