Ingredients:

200 grams (1 cup) red split lentils, rinsed

500 milliliters (2 cups) water

150 grams (2 cups) broccoli, chopped into florets

1 onion, chopped

1 garlic clove, chopped

1 carrot, peeled and grated

50 grams (1 ¾ cups) spinach, chopped (or other greens like parsley, cilantro, or dill)

1 teaspoon Korean chili flakes

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and ground black pepper to taste

5 tablespoons cornmeal (or more, as needed)

Chickpea crumbs or breadcrumbs, for coating

Olive oil, for frying

Instructions:

Cook the lentils: Rinse the lentils in water. In a pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender and the water has been absorbed.

Prepare the vegetables: While the lentils are cooking, chop the onion, garlic, carrot, and spinach.

Steam the broccoli: In a separate pot, bring a pot of water to a boil. Add the broccoli florets and steam for 5 minutes, or until tender-crisp. Drain the water and set aside.

Sauté the onions: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3 minutes.

Combine the ingredients: In a large bowl, combine the cooked lentils, cooked vegetables, Korean chili flakes, ground coriander, smoked paprika, salt, and pepper.

Add binder and form patties: Add the cornmeal and mix well. Add more cornmeal, a tablespoon at a time, until the mixture is firm enough to form patties.

Chill the mixture (optional): For firmer patties, chill the lentil mixture in the refrigerator for 15-30 minutes. This step is optional, but it can help the patties hold their shape better.

Form and coat the patties: Shape the lentil mixture into patties about ½ inch thick. Coat the patties with chickpea crumbs or breadcrumbs.

Fry the patties: Heat olive oil in a non-stick skillet over medium heat. Fry the lentil patties for 5-7 minutes per side, or until golden brown and crispy.

Serve: Serve the lentil patties hot with your favorite dipping sauce, such as tahini dressing.

Tips:

You can adjust the amount of spices to your desired taste.

If you don’t have chickpea crumbs, you can use regular breadcrumbs or panko breadcrumbs.

Leftover lentil patties can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

To reheat lentil patties, you can warm them in a skillet over medium heat, bake them in a preheated oven at 375°F (190°C) for 10-15 minutes, or microwave them on high power for 1-2 minutes, flipping halfway through.