Kichari Lentil Patties
Kichari Lentil Patties combine cooked red lentils, brown rice, and sautéed mixed vegetables flavored with warming spices like cumin, mustard seeds, turmeric, and black pepper. The mixture forms a thick, porridge-like base that is shaped into patties and baked until set. The spices are toasted in oil to release their aromas, while fresh herbs add bright notes to the finished patties. These savory lentil cakes can be served with spicy sauces such as Sriracha or tamarind paste, providing a versatile plant-based protein option.
Ingredients
- 2 Tablespoons of oil divided
- 1 garlic chopped, clove
- 1 teaspoon ginger chopped, fresh
- ½ cup onion chopped
- 1 cup red lentils uncooked
- 1 cup brown rice basmati, long-grain, or short grain, uncooked
- 2 ½ cups of water
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon Turmeric
- ½ teaspoon black pepper
- 3 cups veggies of choice finely chopped: broccoli, cauliflower, mushrooms, potatoes, peas, carrots, kale, etc.
- ¼ cup cilantro chopped, fresh
- ¼ cup parsley chopped, fresh
- sriracha optional
Instructions
- In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.
- When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.
- Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.
Notes
- To maximize the flavor of the spices, toast them gently in oil until mustard seeds begin to pop but avoid burning.
- Greasing or lining your baking sheet will keep the lentil patties from sticking during baking.
- These patties pair well with sauces such as Sriracha, tamarind paste, vegan garlic sauce, or spicy peanut sauce for added flavor and moisture.
Nutrition Information
Nutrition Facts
Serving: 12 patties
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 27mg | 1% |
| Potassium | 308mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 2446IU | 49% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.