Best Ever Lentil Patties
Ok, best ever Lentil Patties is a big claim to make but it’s so true. These lentil patties are :
- Absolutely delicious
- Easy to make
- Super healthy
- Great leftovers
Red lentils are the main ingredient used in this superstar recipe, but it’s the combination of so many wonderful things that make these patties great.
Fried up in a tiny bit of oil and served alongside a fresh green salad with a few potato wedges on the side, makes a complete meal. They’re also a fantastic BBQ burger option, served in a lightly toasted bread roll with relish or BBQ sauce, caramelised onion, tomato, cheese and a handful of rocket. I fried up some Haloumi for these burgers, but feel free to substitute with your favourite cheese. Another burger option is to combine them with this lovely Coleslaw.
Another great trick is to cook up a few extra so that you have leftovers. They make a great sandwich filler for school lunches. Combined in a bread roll with cucumber, cheese, lettuce and a small spread of Tzatziki dip for fun. Be careful how you stack the sandwich. To avoid soggy bread make sure the cucumber and Tzatziki are layered between the cheese and lettuce.
The only draw back with these patties is that pre-cooked, they don’t freeze too well. Once thawed, the uncooked patty is really delicate and falls apart easily, so my recommendation is to go ahead and make heaps, but cook them all up and use any leftovers during the week.
Best Ever Lentil Patties
A super delicious high fibre, iron rich vegetarian patty you will love.
- 375 gms Red Lentils
- 1 Cauliflower
- 1 Brown Onion, finely chopped
- 1 Red Capsicum, finely chopped
- 1 tablespoon Sweet Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Turmeric
- 1/2 teaspoon Chilli Flakes
- 3 cups Panko Crumbs
- 2 Eggs
- 60 grams Baby Spinach Leaves, chopped
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
- Olive Oil for cooking
Place lentils into saucepan filled with water, bring to the boil and simmer for about 10 minutes or until lentils are soft.
While lentils are cooking, break up cauliflower into florets and steam until soft. Once steamed, roughly mash with a fork and set aside.
Saute onions in 2 tablespoons olive oil until glassy, add capsicum and saute for a further 5 minutes. Add paprika, cumin, turmeric and chilli flakes. Fry until fragrant (approximately 1 minute) and set aside.
Once lentils are cooked, take off heat and drain liquid through fine sieve. Place in a large mixing bowl. Add onion mix, mashed cauliflower, Panko bread crumbs, eggs, spinach, salt and pepper. Mix until well combined.
Allow mix to cool for easy handling. Form small patties.
Coat bottom of fry pan with oil and slowly fry patties over medium heat until browned on both sides.
Serve with a salad and wedges or as a veggie burger in a toasted bread roll with relish, Haloumi, lettuce and caramelised onion.