- 3 large potatoes
- ½ small onion
- 1 clove of garlic
- 1 ½ – 2 cups drained / cooked lentils
- ⅓ cup corn flour
- 2 tbsp cornstarch, mixed with 2 tbsp water
- ½ tsp cumin
- ½ tsp curry powder
- ½ tsp dried parsley
- salt and pepper to taste
- Smoked Paprika
Cut the potatoes into large cubes and boil with salt, onion and garlic. Cutting the potatoes in cubes will help them cook faster and they will better absorb the flavor of the onion and garlic.
When the potatoes are ready, take them out of the water and let them cool in a strainer.
Mash the potatoes with a potato masher until the potatoes are pureed and then add the lentils, spices and corn flour (not the cornstarch and water mix) and mix thoroughly.
Add the cornstarch and water mix. This will help the patties “bind” and stay together when you put them in the pan.
The mixture should be dry enough to allow you to form patties. It should not be too watery or dry. If they are too watery, add a little more corn flour. If they are too dry, add a little more water.
Heat a non-stick pan on low heat. Form patties and fry on both sides.
Turn the patties as many times as you desire until they are toasted enough on both sides and then serve.