Budget Red Lentil, Potato and Cabbage Patties with Warm Onion Paprika Sauce

Instructions

1. 1

   Place the red lentils in a saucepan with 180 ml (3/4 cup) water and a pinch of salt. Cook over medium heat for 10 to 12 minutes, until tender and the liquid is almost absorbed. Let cool slightly.

2. 2

   Meanwhile, boil the potato in water for 10 to 12 minutes until soft. Drain and mash it in a large bowl.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add half of the chopped onion, half of the garlic, the cabbage, 1/2 tablespoon sweet paprika, the cumin, a little salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the cabbage softens. Let cool for 5 minutes.

4. 4

   In the bowl, combine the mashed potato, cooked red lentils, the sautéed cabbage mixture, the all-purpose flour, and the beaten egg. Season with the remaining salt and mix until you have a thick mixture. Shape into 8 compact patties.

5. 5

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Brown the patties for 3 to 4 minutes per side, in batches, until firm and deeply golden. Add the remaining oil as needed. Keep warm.

6. 6

   For the sauce, in the same skillet cook the remaining onion with the remaining garlic for 3 minutes. Add the remaining sweet paprika and stir for 30 seconds without letting it burn.

7. 7

   Add the crushed tomato and 60 ml (1/4 cup) water. Cook for 5 to 7 minutes over medium-low heat until you get a warm, thick, flavorful sauce. Adjust salt and pepper.

8. 8

   Serve 2 patties per portion with the warm sauce spooned over the top and finish with the chopped fresh parsley.

9. 9

   Optionally, if you want to keep the patties warm while finishing the sauce, place them on a tray and hold them in the oven at 200°F / 95°C for a few minutes.