Cook the lentils and vegetables

• Rinse the lentils well.
• Chop the onion, carrot and garlic and add them to a pot with the lentils.
• Add the water and salt, then bring to a boil over high heat.
• Cover and cook until everything is fork tender.

Prepare the bell peppers

• While the lentils cook, dice the green, yellow, orange and red bell peppers.

Mash the mixture

• Drain the cooked lentils and vegetables and transfer to a bowl.
• Mash until you get a good consistency, using an immersion blender to help.
• Stir in the diced bell peppers.

Season the mixture

• Add the all-purpose seasoning, garlic powder, onion powder, adobo, chili powder, paprika, ginger and turmeric.
• Taste and adjust the seasoning.

Make the flour version

• Stir in the flour and a little water to loosen the mixture to a spoonable, runny consistency.
• Taste again and adjust the seasoning.

Fry the patties

• Heat the corn oil in a cast iron pan.
• Spoon the mixture into patties and fry until golden brown on the bottom.
• Flip carefully and fry the other side until crispy.

Make the breadcrumb version

• Mix the breadcrumbs into a portion of the lentil mixture without adding water, until it thickens.
• Shape into patties and fry in the oil until golden brown on both sides.

Serve

• Serve the patties in a wrap with onion, tomato and tzatziki sauce, or freeze in batches.