Preparation:
Pressure cook lentils with a little water
or cook lentils in water until tender, drain
the water, keep aside. Meanwhile, heat 1 tsp
of oil in a skillet; add carrot, onions, chillies,
cilantro and almonds. Saute them until the almonds
are lightly browned. Let them cool down a little
bit. Then transfer the mixture to a food processor,
add the cooked lentils and salt. Pulse several
times, scraping the sides, until the mixture
is coarsely ground. Take this mixture into a
bowl, add lemon juice, and mix it well.
Form the lentil mixture into round patties.
Heat 1 tsp of oil or ghee in a cast iron skillet.
Add the patties, cook each side for 3 to 4 minutes
on medium low, until lightly browned. They are
delicate; use a big spatula to turn them.
Serve them hot with ketchup.
|
