Cauliflower and Lentil Patties with Mango Chutney
Looking for a satisfying vegetarian dish that packs a punch? These spiced cauliflower and lentil patties are the answer! Combining the earthiness of lentils, the lightness of cauliflower, and a blend of warm spices, these patties are perfect for a quick lunch or a light dinner. And when paired with a tangy mango chutney, they reach a whole new level of flavor. Crispy on the outside and tender on the inside, they're a crowd-pleaser that's both nutritious and delicious.
Ingredients
- 1 cup cooked lentils (green or brown)
- 1 small head of cauliflower, grated or finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 cup breadcrumbs
- 1 egg or flax egg for a vegan option
- Salt and pepper to taste
- Oil for frying
- Mango chutney for serving
Instructions
- Prepare the Mixture: In a large bowl, combine the cooked lentils, grated cauliflower, onion, garlic, cumin, coriander, turmeric, chili powder, breadcrumbs, and the egg. Season with salt and pepper. Mix until well combined.
- Shape the Patties: Form the mixture into small patties, about the size of your palm. Ensure they are packed tightly to hold together during cooking.
- Heat the Oil: In a large skillet, heat a couple of tablespoons of oil over medium heat. Once hot, carefully place the patties in the skillet.
- Cook the Patties: Fry the patties for about 4-5 minutes on each side, or until golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
- Serve: Remove the patties from the skillet and drain on paper towels. Serve warm with mango chutney on the side.
Cook’s tips
- Make sure to squeeze out excess moisture from the grated cauliflower before mixing to prevent soggy patties.
- Chill the formed patties in the refrigerator for 15-20 minutes before frying to help them hold their shape.
- Use a non-stick skillet and just enough oil to coat the bottom for even browning without excess grease.
- If the mixture feels too loose, add an extra tablespoon of breadcrumbs; if too dry, add a splash of water.
Substitutions
- Use quinoa or rice instead of lentils for a different texture.
- Substitute sweet potato or zucchini for cauliflower (grate and squeeze out moisture).
- Swap breadcrumbs with crushed oats or almond flour for a gluten-free option.
- Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
- Use store-bought mango chutney or make a quick version with diced mango, vinegar, and sugar.
Storage & reheating
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through and crispy.
Frequently asked questions
Can I bake these patties instead of frying?
Yes! Preheat your oven to 400°F (200°C), place patties on a lined baking sheet, brush lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crispy.
Can I make the patties ahead of time?
Absolutely. Shape the patties and refrigerate them on a tray for up to 24 hours before cooking. You can also freeze them uncooked; thaw in the fridge before frying.
What can I serve with these patties?
They pair well with a fresh salad, yogurt dip, or as a burger patty in a bun. The mango chutney is a must for that sweet and spicy kick.
How do I prevent the patties from falling apart?
Ensure the mixture is well combined and not too wet. Chilling the patties before frying also helps them bind. If they still crumble, add a little more breadcrumbs or a second egg.
