Maybe I just got lucky this time but yes, the post title says it all. The important feature about these lentil patties that I made for my daughter-in-law is that they formed beautiful patties and did not fall apart during assembly or cooking! Oh yes, they tasted great, too, and didn't have any ingredients to which she has allergies. Bingo! I needed to write this down so I can find it easily for the next time I want to make them.
I wanted to use ingredients I had on hand (no surprise there), and ultimately developed (fused together) a recipe that is modified from several bean patties that I reviewed on the internet. Here we go:
• 1 cup black lentils + brown lentils (I had about 3/4 cup of the black lentils and topped off the cup with the typical brown lentils)
• 2 cups water for cooking the lentils
• 1-2 Tbsp. olive oil
• 1/2 cup red onion, finely chopped
• 3-5 cloves garlic, finely chopped
• 1/2 small jalapeño pepper, finely chopped
• 1 cup pumpkin (about 1/2 of a 15-ounce can of pumpkin without spices, ie., not pumpkin pie filling)
• 1/2 Tbsp. soy sauce
• 1/2 Tbsp. mustard (I used Dijon mustard)
• 1 cup oat bran
• 1/2 cup rolled oats
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground
• Water as needed
1) Cook lentils in the 2 cups of water until soft but not mushy (about 20-25 minutes) - drain any extra water and allow lentils to cool to room temperature
2) Peel and chop onions and garlic, heat olive oil in small skillet and sauté onions first then add garlic for about 5 minutes total over medium heat. Take off heat and allow to cool.
3) In a large food processor, combine the drained lentils, onion and garlic, pumpkin, oat bran and oatmeal, jalapeño pepper, soy sauce, mustard, oregano, salt and pepper.
4) Mixture should be mostly smooth but not completely blended. Add water by the tablespoon if needed (I added 2 Tbsp. water).
5) Form patties (I made 6 that were quite large and about 1 inch thick). I used a 3/4 cup measuring cup to scoop up the mixture and drop onto a piece of waxed paper, then used my hands to form a patty from the mixture.
6) I baked the patties on a cookie sheet lined with parchment paper for 35 minutes at 350ºF.
7) Allow to cool then freeze if not eating right away.
These make beautiful patties ("burgers") that will hold up well inside a bun. Top with all your favorite toppings and condiments. Yum, yum!!
|A+ – Lentil Patties that do not fall apart not baked yet|
So what does the A+ mean? Are they that good? Yes, they are, but that is not what A+ means on labels in our freezer. Here is our code. Our daughter in law's name begins with the letter A, so anything labeled with A+ in our freezer is food that she can eat. It is doubtful she would ever just drop in because she and our son live so far away, but when I know they are coming, I can quickly take stock by looking for anything labeled with A+ to see what I have for quick eats when I am starting to plan food for their visit.
Go ahead and make these for yourself, even if you don't have to work around some food allergies, because they are that good. In fact, I have to resist pulling them out of the freezer for just us! I think it will be a good idea for me to actually go through all of the recipes on this blog to label which ones can be called A+, for my own quick reference! :)
Cultivate your life - you are what you grow - inch by inch, row by row,
Diana Dyer, MS, RD
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