Golden Lentil And Spinach Patties Recipe

Indian cuisine · 193 calories

Golden Lentil and Spinach Patties recipe

About this recipe

Golden Lentil and Spinach Patties are a perfect blend of taste and nutrition. Made with protein-rich red lentils and fresh spinach, these patties are ideal for a snack or appetizer. The earthy lentils pair beautifully with the vibrant spinach, while spices like cumin and turmeric add a warm, aromatic touch. Crispy on the outside and soft on the inside, these patties are cooked to golden perfection on a skillet. Packed with 22g of protein per serving, they’re not just delicious but also a healthy option for anyone looking for a quick, satisfying snack. Serve them with mint chutney or tamarind sauce for a burst of flavor that complements their wholesome texture. Whether you’re preparing for a family gathering or want a protein-rich snack post-gym, these patties are bound to be a hit!

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • - Rice Flour
  • 300 g Ginger Paste
  • 250g Green Chilli
  • 50 g Cumin Powder
  • 20 g Turmeric Powder
  • 100 g Salt
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 100 g Coriander Leaves

Instructions

  1. 1. Wash the red lentils thoroughly and soak them in water for 20 minutes.
  2. 2. While the lentils soak, finely chop the spinach, green chilies, and coriander leaves.
  3. 3. Drain the soaked lentils and blend them into a coarse paste without adding water.
  4. 4. In a mixing bowl, combine the lentil paste, chopped spinach, rice flour, ginger paste, green chilies, cumin powder, turmeric powder, and salt.
  5. 5. Mix the ingredients thoroughly to form a thick, moldable dough.
  6. 6. Heat a flat pan or skillet and drizzle it with cooking oil.
  7. 7. Shape the dough into small patties, about 2 inches in diameter, and place them on the hot pan.
  8. 8. Cook the patties on medium heat for 4–5 minutes on each side until they turn golden brown and crispy.
  9. 9. Remove the cooked patties from the pan and place them on a paper towel to drain excess oil.
  10. 10. Garnish with fresh coriander leaves and serve warm with mint chutney or tamarind sauce.