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Sunday, October 28, 2012

Lentil Patties!

Looking for ways to amp up your veggies and legumes? I've got the perfect recipe for you!

Since moving toward a more plant-based diet, I have been concerned with my protein intake. I have increased eating eggs, quinoa and a bunch of other goodies, but I wanted to make something creative today. Voila! Lentil patties to the rescue.

I had a small bag of brown lentils in the pantry and figured I could try making them into something fun. I rounded up a bunch of things like brown rice, nutritional yeast, veggies, spices and came up with this little treat.  I even made a special spice blend just for this experiment.  You certainly don't need the spice blend to make this great, but if you're feeling overwhelmingly creative and have some time, why not.

I would think you could add whatever greens or any type of lentils you have on hand and throw it into this mixture. I think it's a great base to play around with. Enjoy and I hope to hear about how you made out with this recipe!

Ingredients


  • 1 cup cooked brown lentils
  • 1 cup cooked brown rice
  • 3 green onions
  • 1 large garlic clove 
  • small handful of kale, washed
  • small handful of spinach, washed
  • 1/2 jalapeno, not seeded
  • 4 dashes of Worcestershire
  • 2 tsp nutritional yeast 
  • 1 tsp curry powder
  • 2 tsp Steph's special seasoning
  • squeeze of lemon juice
  • 1 tbsp whole wheat flour
  • 1 tbsp bread crumbs
  • ground black pepper to taste
  • cornstarch for dusting
  • 1-2 tbsp olive oil for cooking
  • 1 tsp salt or to taste

Directions

Throw all ingredients into a food processor. That's it! Blend until combined. Easy-peasy, right?

The mixture should come together nicely, and not be too sticky.  If it is, add a bit more flour or breadcrumbs. You should be able form a patty without it sticking to your hands. I used a 1/3 measuring cup to portion the patties out to ensure they were the same size. Once you have your patties formed, dust them with a little cornstarch. It will help form a crust when cooking. 

Heat a large frying pan, and add 1 tbsp of olive oil or oil of your choice. You don't need a lot, it's just to brown them up, so feel free to use cooking spray instead. You will need to add more as you cook as the patties will soak up a bit of the oil.



Cook on each side for about 3-5 minutes. You want to see a light to medium brown color before flipping. Everything is already cooked in these patties, so you're really just browning them up for texture. The crust is sooo good and you can actually pick these up and eat them instead of using a fork. 



Below are the recipes for the masala yogurt sauce, and my special spice blend.  

Masala yogurt sauce
  • 1/4c plain fat free yogurt
  • 1-2 tbsp masala spice mix
  • 1 clove garlic, finely chopped
  • 1 chili (you can omit if you're not into spice)
  • squeeze of lemon juice
Whisk all ingredients together in a small bowl. Let it chill if you can, or enjoy it right away.

Steph's special spice blend
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tbsp sesame seeds
  • 1 tbsp fennel seeds
Toast all the seeds together in a shallow pan. Just as they become fragrant, turn off the heat.  Be sure to constantly stir because the sesame seeds will start to brown quickly and you'll burn them if you don't constantly shake/stir. 

Take the toasted seeds to your mortar and pestle and grind 'em up.  You may need to do this in batches.  Once the entire mixture is ground up, store in an air tight container for uses with other dishes. 

Enjoy friends!

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