Lentil Patties
sandravalvassori.com
A quick and easy recipe for vegan, gluten-free Lentil Patties that calls for simple pantry ingredients and can be ready in about 35 minutes. Perfect for lunches, snacks, or a filling plant-based meal.
Servings: 8 patties
Ingredients
- 2 cups cooked green or brown lentils, drained
- 1 large shallot or 1/2 of medium onion, chopped (about 1/3 cup)
- 2 medium carrots, chopped
- 2 cloves of garlic peeled and chopped
- 1 1/2 Tablespoons tomato paste
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon balsamic vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley, dill, thyme or Italian seasoning
- 1/2 cup oat flour
- Kosher salt and black pepper
- 2-4 tablespoons olive oil
Instructions
- Line a large plate or baking sheet with a clean tea towel or a few paper towels. Spread the drained lentils out on the baking sheet to ensure they are very dry. If the lentils were just cooked, let cool at least 10 minutes.
- Meanwhile, place the chopped shallots (or onions), carrots and garlic in the bowl of a food processor. Process until finely chopped. Add a little more than half of the cooked lentils to the onion-carrot mixture and pulse a few times, just until they are mashed but not a paste. Transfer the mixture to a large mixing bowl along with the remaining whole lentils.
- In a small bowl, mix the tomato paste, soy sauce, and balsamic vinegar until combined, then add to the lentil mixture followed by the cumin, coriander, smoked paprika, dried parsley, oat flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine until the patty mixture is sticking together.
- Using approx. 1/2 cup measurement for each, form into 8 equal-sized patties.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. The pan should be hot but not smoking. Cook the patties in a single layer for about 3 minutes a side, or until crispy and golden brown. Do this in batches if necessary to not overcrowd the pan, adding more oil as needed. (See notes for baking instructions.)
- Serve in buns or over a salad with a tahini or yogurt sauce, or any dip of your choice.
Notes
- To cook dried lentils: Place 1 cup of green or brown dried lentils in a large saucepan and fill with water to cover lentils by about 3 inches. Bring to a boil, cover and reduce heat to a simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes. Drain very well in a fine-mesh sieve or colander.
- Canned lentils: If using canned lentils, be sure to drain and rinse them well then spread them out on a paper towel-lined baking sheet to dry.
- If your mixture is too wet, add a bit more flour. When shaping the patties, you should be able to tell if the mixture is too wet. If it is, add 1-2 tablespoons more flour to the mixture.
- Don't pan-fry the patties over very high heat. If the pan is too hot, the patties will burn on the outside before they have a chance to cook and warm through on the inside. Medium heat should work perfectly.
-
- To bake the patties: Pre-heat the oven to 425ºF. Line a large baking sheet with parchment paper. Spray the tops of the patties with oil and bake for 15 minutes. Flip and bake for an extra 5-7 minutes or until golden brown.