Recipe Corner: Lentil Potato Patties



2 cups cooked red lentils, well drained

2 cups leftover chilled mashed potatoes

1 medium onion, grated

1 cooked carrot, chilled and mashed

2 tablespoons unsalted melted butter

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2 eggs, lightly beaten

1/2 cup plain bread crumbs (or a little more)

1/4 cup finely chopped parsley

1 tablespoon lemon juice

Salt, pepper, cumin, paprika, cayenne pepper

1/4 cup chopped walnuts or pecans (optional)

Flour, plain bread crumbs or cornmeal for rolling

Butter or cooking oil for frying

Sour cream, yogurt, labneh

Chopped parsley, za’atar, lemon zest, sesame seeds


In a small pan, cook onions in butter or oil for a few minutes to soften; do not brown.

In a large bowl, combine and mash together the lentils and potatoes until smooth; add onions, carrots, butter, eggs, bread crumbs, parsley, lemon juice, spices, and nuts, if desired, and mix thoroughly.

Form mixture into patties, roll in flour, bread crumbs or cornmeal, and chill for 30 minutes until firm.  Fry patties in butter or oil until lightly browned on both sides.  Drain on paper towels.

Serve with sour cream, yogurt or labneh; sprinkle with parsley, za’atar, lemon zest, or sesame seeds, and a drizzle of olive oil.

Serves 4-6.

* To bake instead of fry patties, roll in flour, bread crumbs or corn meal.  Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over, and bake for an additional 12 minutes or until golden.

**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at




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