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Galettes de lentilles aux légumes

Name: Galettes de lentilles aux légumes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: IN
Ingredients: 150 g split red lentils (masoor dal), rinsed; 450 ml water; 1 small potato (about 120 g), boiled and peeled; 1 small carrot, finely grated (about 80 g); 60 g frozen peas, thawed and lightly mashed; 2 tbsp coriander leaves, finely chopped; 1/2 tsp ground cumin; 1/4 tsp ground turmeric; 2 tbsp chickpea flour (besan); 1 tsp lemon juice; 2–3 tbsp vegetable oil, for frying; to serve plain yoghurt, for dipping (optional)

15m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

De douces galettes de lentilles, pomme de terre et carotte, parfaites pour les petites mains.

#indian#lentils#patties#lunchbox#finger-food#foodie-mini#toddler#preschool

Portions

4portions

Ingrédients

Nutrition

calories240

protein10g

carbs33g

fat8g

fiber6g

Par portion

Étapes

Cook the lentils

Put the rinsed lentils and water in a small pot and simmer gently over low-medium heat for 15–18 minutes, stirring now and then, until the water is absorbed.

150 g split red lentils
450 ml water

✅ C'est prêt quand : lentils are soft enough to mash with a fork

⏱16:30

Mash the potato

While the lentils cook, mash the boiled potato well with a fork so there are no lumps - this helps the patties hold together without cracking.

1 small (about 120 g) boiled potato

✅ C'est prêt quand : potato is smooth with no lumps

Mix the dough

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Shape little patties

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Cook until golden

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Serve or pack away

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Cook the lentils

Put the rinsed lentils and water in a small pot and simmer gently over low-medium heat for 15–18 minutes, stirring now and then, until the water is absorbed.

150 g split red lentils
450 ml water

✅ C'est prêt quand : lentils are soft enough to mash with a fork

⏱16:30

Mash the potato

While the lentils cook, mash the boiled potato well with a fork so there are no lumps - this helps the patties hold together without cracking.

1 small (about 120 g) boiled potato

✅ C'est prêt quand : potato is smooth with no lumps

Mix the dough

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape little patties

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook until golden

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve or pack away

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Across India, home kitchens📅 Modern home cooking🧆 IN

Lentil and vegetable patties grew out of the Indian tradition of the cutlet, a shallow-fried snack shaped by home cooks from whatever dal and vegetables were on hand. They became a favourite way to use up leftover cooked lentils and vegetables without any waste.

Today they're a common sight in Indian lunchboxes and tiffins, loved for being filling, mildly spiced and easy to eat with the fingers, which makes them just as popular with toddlers as with adults.