Indian Lentil Patties with Cricket Flour
- 500 g small red or yellow lentils
- 2 onions, finely chopped
- 200 ml milk
- 160 g gluten- free oats
- 30 g cricket flour
- 2 tsp salt
- 2 tsp ground coriander
- 1 tsp ground cumin
- Sunflower oil for frying
Place the lentils in a saucepan and cover them with water. Bring to the boil, and simmer for 30 minutes while stirring occasionally. Once they are cooked through, drain the water so you are left with about 350 g mashed up lentils. Let the lentil patty mix cool to room temperature.
Now add all the other ingredients and mix thoroughly. Taste if the salt content is right. The mixture should be quite firm, and has to hold together as patties.
Now add 2 tbsp oil to a pan, and put it on medium- high heat. When the pan has heated up, place a tablespoon sized dollop of the mix on the pan. On a big pan you can fit about a third of the mix.
Check after 5- 10 min of they have become golden brown, and then turn over the patties. The mix is quite fragile, so if in doubt, lower the heat and give the patties longer on the pan so they don’t burn. You will have to add some more oil. Repeat for the next lot.
Add the lentil patties to a baking tray, covered with kitchen paper to absorb any excel oil. They are delicious served with a yogurt and chopped coriander dipping sauce.
Credit: Gathr Foods (@GathrFoods)