Crispy Red Lentil Patties

Rinse the dry red lentils and soak them in plenty of water for 1 to 2 hours.

Drain the lentils thoroughly using a fine-mesh strainer.

Transfer the lentils into a blender or food processor.

Finely chop the cabbage with a sharp knife into small pieces about 3 to 6 mm in size.

Grate one small carrot.

Finely chop fresh parsley or cilantro.

Add the chopped cabbage, grated carrot, and minced herbs to the food processor.

Stir in the tomato paste, salt, and black pepper.

Pulse the ingredients in the blender or food processor until well combined while still retaining some texture.

Heat a drizzle of your preferred cooking oil in a skillet over medium heat.

Shape the mixture into patties about 1 cm thick and gently place them into the skillet.

Pan-fry the patties for about 3 minutes on each side, or until golden brown and crispy.

Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.