Why is flaxseed flour used in this recipe, and can it be substituted?

Flaxseed flour acts as a binding agent in these patties, helping to hold the lentils, onions, and crackers together without the need for eggs. If you don’t have flaxseed flour, you can substitute it with chia seeds soaked in water or a small amount of breadcrumbs, but note that the texture and nutritional profile may change slightly.

How can I ensure the lentil patties hold their shape while frying?

Make sure the cooked lentils are well-drained and slightly cool before mixing with the other ingredients. If the mixture feels too wet or loose, you can add a bit more cracker crumbs or flaxseed flour to firm it up. Also, avoid overcrowding the skillet to maintain even cooking.

What’s the best way to store and reheat leftover lentil onion patties?

Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, lightly pan-fry them over medium heat or heat them in the oven at 180°C (350°F) for 10 minutes to retain their crisp texture. Microwaving is not recommended as it can make them soggy.

Can I bake these patties instead of frying them?

Yes, you can bake these patties for a healthier alternative. Preheat your oven to 200°C (400°F), place the patties on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version but will still be flavorful.

How can I tell when the patties are perfectly cooked?

The patties are ready when they turn golden brown and crispy on both sides. Fry them for 3-4 minutes per side over medium heat, ensuring they don’t burn. If they fall apart during flipping, the mixture might need more binding agents like cracker crumbs or flaxseed flour.

Vegetarian Lentil Onion Patties Recipe

Name: Vegetarian Lentil Onion Patties
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 L Ktc Sunflower Oil; 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints; - Tata Salt; NaN Organic Golden Flaxseed Flour; 227 g Paxo Natural Breadcrumbs 227g; 500 g Great Scot Red Split Lentils 500g

Indian cuisine · 570 calories

About this recipe

These hearty lentil onion patties are a delicious vegetarian option for dinner. Packed with protein and flavor, they are crisp on the outside and tender on the inside.

Ingredients

1 L Ktc Sunflower Oil
1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
- Tata Salt
NaN Organic Golden Flaxseed Flour
227 g Paxo Natural Breadcrumbs 227g
500 g Great Scot Red Split Lentils 500g

Instructions

1. Rinse 200 g (1 cup) of red lentils thoroughly and cook them in boiling water until soft, about 15 minutes. Drain and let cool slightly.
2. Finely chop 1 onion. Combine the cooked lentils, onion, and 50 g breadcrumbs in a mixing bowl.
3. Add 1/4 cup of flaxseed flour mixed with 1/2 cup of water, 2 tablespoons of milk, and 1 teaspoon of salt to the mixture. Stir until well combined.
4. Heat 120 ml (1/2 cup) of vegetable oil in a skillet over medium heat. Scoop spoonfuls of the lentil mixture into the hot oil, flattening each with a spatula.
5. Fry the patties for 3-4 minutes on each side, or until golden brown and crisp. Remove and drain on paper towels.
6. Serve the patties warm with your favorite dipping sauce or a side salad.

How to make Vegetarian Lentil Onion Patties

Cook the lentils. Rinse 1 cup of red lentils thoroughly and cook them in boiling water for about 15 minutes until soft. Drain and let them cool slightly.
Mix the patty mixture. Combine the cooked lentils with 1 finely chopped onion and 10 crackers crushed into crumbs. Stir in 1/4 cup of flaxseed flour mixed with 1/2 cup of water, 2 tablespoons of milk and 1 teaspoon of salt.
Fry and serve. Heat 1/2 cup of vegetable oil over medium heat, add spoonfuls of the mixture and flatten them. Fry for 3-4 minutes on each side until golden and crisp, drain on paper towels and serve warm with a dipping sauce or side salad.

Frequently asked questions

Why is flaxseed flour used in this recipe, and can it be substituted?: Flaxseed flour acts as a binding agent in these patties, helping to hold the lentils, onions, and crackers together without the need for eggs. If you don’t have flaxseed flour, you can substitute it with chia seeds soaked in water or a small amount of breadcrumbs, but note that the texture and nutritional profile may change slightly.
How can I ensure the lentil patties hold their shape while frying?: Make sure the cooked lentils are well-drained and slightly cool before mixing with the other ingredients. If the mixture feels too wet or loose, you can add a bit more cracker crumbs or flaxseed flour to firm it up. Also, avoid overcrowding the skillet to maintain even cooking.
What’s the best way to store and reheat leftover lentil onion patties?: Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, lightly pan-fry them over medium heat or heat them in the oven at 180°C (350°F) for 10 minutes to retain their crisp texture. Microwaving is not recommended as it can make them soggy.
Can I bake these patties instead of frying them?: Yes, you can bake these patties for a healthier alternative. Preheat your oven to 200°C (400°F), place the patties on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version but will still be flavorful.
How can I tell when the patties are perfectly cooked?: The patties are ready when they turn golden brown and crispy on both sides. Fry them for 3-4 minutes per side over medium heat, ensuring they don’t burn. If they fall apart during flipping, the mixture might need more binding agents like cracker crumbs or flaxseed flour.