Lentil Patties
Lentil Patties
Ingredients:
- 1 1/2 cups (285g) dried red lentils
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated
- 15g (1/4 cup) chopped fresh parsley
- 1 tablespoon tomato puree
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil for cooking
Optional Ingredients for Binding (for a no-egg version, skip the eggs):
- 1/2 cup breadcrumbs
- 1-2 eggs (if not using eggs, consider an alternative binder like flaxseed meal mixed with water)
Instructions:
- Prep the Lentils: Rinse the red lentils thoroughly and cook them according to package instructions until soft but not mushy. Once cooked, drain any excess water and let them cool slightly.
- Sauté Veggies: Heat a splash of olive oil in a skillet over medium heat. Sauté the chopped shallot, minced garlic, and grated carrot until softened and fragrant, about 5-7 minutes. Allow the mixture to cool.
- Mash and Mix: In a large bowl, combine the cooked lentils, sautéed veggies, chopped parsley, tomato puree, salt, and black pepper. Mash the mixture slightly with a fork or potato masher, leaving some texture. If you’re using breadcrumbs and/or eggs for binding, add them now and mix well to combine.
- Form Patties: Shape the mixture into patties. If the mixture is too wet, you can add a bit more breadcrumbs to help it hold together.
- Cook Patties: Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
- Serve: Enjoy these savory lentil patties hot, with your favorite sides or as a burger patty with all the fixings. They’re delicious on their own or with a dollop of yogurt or tahini sauce on top.
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