Lentil and zucchini patties

I am always looking for new ways to incorporate lots of food groups into 1 recipe to make a balanced meal. This patty includes protein (from lentils), vegetables and starch (from potatoes). In addition to being nutritious, it is also delicious, thanks to the spices and fresh aromatics that go into it. I served the patties with a cooling cucumber-dill-yogurt sauce, a piece of corn bread and a simple side salad to make it a complete meal. This patty also works really well in a veggie burger with some lettuce, tomato, onion and cheese.

Makes 10 patties. Prep time: 20 minutes, Cook time: 40 minutes

Ingredients:

Patties:

• 1 cup uncooked lentils

• 2 small Russet potatoes

• 1/2 inch piece of ginger

• 2 cloves garlic

• 1/2 inch piece of Serrano pepper

• 1/2 medium red onion, finely chopped

• 1 medium zucchini, grated

• 1/2 cup chopped spinach

• 3 tbsp chopped cilantro leaves

• 1 tsp salt

• 1/2 tsp chili powder

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp ground cumin

• juice of half a lime

• 1 cup bread crumbs

• 3 tbsp olive oil (or any neutral flavored oil)

Cucumber-dill-yogurt sauce:

• 1/3 cup diced cucumber

• 1/2 cup whole milk yogurt

• 1/2 tsp dried or fresh dill (finely chopped)

• 1/8 tsp salt

• 1/8 tsp crushed black pepper

Directions:

1. Add the lentils to 2 cups of water. Add 1/2 tsp salt and cook until lentils are tender (I find that cooking lentils is faster in a pan rather than a pot).

2. Boil the potatoes (Potatoes can be boiled along with the lentils in the same pan).

3. Drain the lentils and potatoes and place in a large bowl. Using a fork or potato masher, gently mash, leaving some chunks of lentils and potatoes (I did not peel the potatoes since the skin is a rich source of iron).

4. Mince or crush the ginger, garlic and Serrano pepper (I like using a mortar and pestle for doing this).

5. Add the crushed ginger, garlic and pepper, the chopped onions, grated zucchini, chopped spinach and cilantro leaves into the potato-lentil mixture (You can drain the liquid from the zucchini before adding. I didn't because this causes loss of nutrients from the zucchini).

6. Add the salt, dry spices and lime juice and mix well to combine.

7. As soon as the salt hits the vegetables, they will start releasing water and the mixture will turn moist over time. Add 1/2 cup of bread crumbs at this time to soak up some of the moisture. Add more breadcrumbs or all purpose flour if needed.

8. Lightly grease the palms of your hands with oil and mold the patties. Spread out 1/2 cup of breadcrumbs on a plate and roll the molded patties in them to coat well.

9. Heat 2 tbsp oil in a pan or skillet on medium-low heat. Place patties in the pan and cook on both sides until golden brown and crisp.

10. Prepare the yogurt sauce by combining all its ingredients.

11. Serve warm patties with the cold yogurt sauce and any bread and/or salad on the side.

These patties are great for school or work lunches and can be made up to 4 days in advance and stored in the refrigerator in an air tight container. Other vegetables like grated carrots, peas and bell pepper will also go well in this recipe. Do try it out and leave your comments.