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Spiced Lentil Patties with Sesame Tomato Relish

This pan-fried dish pairs brown lentils, dry with sesame seeds, tomato, finely chopped and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
84 g Carbohydrates
25 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 77g brown lentils, dry 271 kcal
  • 54g onion, finely chopped 22 kcal
  • 5g garlic, minced 7 kcal
  • 5g ginger, grated 4 kcal
  • 2g ground cumin 8 kcal
  • 1g red chili powder 0 kcal
  • 16g chickpea flour 58 kcal
  • 14g sesame seeds 81 kcal
  • 16g mustard oil 141 kcal
  • 163g tomato, finely chopped 29 kcal
  • 14g lemon juice 4 kcal
  • 109g cucumber, sliced 16 kcal

Cooking instructions

  1. brown lentils
    Rinse the lentils and soak in hot water for 15 minutes; drain well.
  2. brown lentilsoniongarlicgingerground cuminred chili powderchickpea floursesame seeds
    In a bowl, mix lentils, onion, garlic, ginger, cumin, chili powder, salt, and half of the sesame seeds. Add chickpea flour and mix into a thick batter; rest 5 minutes.
  3. mustard oil
    Heat oil in a nonstick skillet over medium heat. Scoop and flatten batter into 3 to 4 patties.
  4. Cook patties until deep golden and firm, 3 to 4 minutes per side. Keep warm.
  5. sesame seedstomatolemon juice
    For the relish, warm tomato in the same pan for 2 minutes, then stir in lemon juice and remaining sesame seeds.
  6. tomatocucumber
    Serve patties with the warm tomato relish and cucumber on the side.

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