Lentil Patties

• 1/2 cup red lentil
• 1/2 stalk celery, chopped finely
• 1 small carrot, chopped finely
• 2 cups water
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 cups stale breadcrumbs
• 2 tablespoons plain flour
• 1 egg, beaten lightly
• 1 tablespoon chopped fresh parsley
• 1 tablespoon oil

1. Combine lentils, celery, carrot, water and spices in large saucepan.
2. Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
3. Stir in half of the breadcrumbs.
4. Shape mixture into patties (makes about 8); toss in flour.
5. Dip in egg, then in combined remaining breadcrumbs and parsley.
6. (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
7. Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.

red lentil, celery, carrot, water, ground coriander, ground cumin, breadcrumbs, flour, egg, parsley, oil

Taken from www.food.com/recipe/lentil-patties-159387 (may not work)