I meant to share this brand new recipe for lentil patties before the start of the Lenten season.
Lentils and their wonderful role as a meat substitute for Christian friends who abstain from beef and chicken for at least part of Lent.
But I obviously failed with that goal.
Fortunately, Easter is still a few days off so I’m going to cry “victory!” for getting this out prior to Palm Sunday.
Note I made this dish up myself this winter, from ingredients in my pantry. I love red lentils for their flavor, and they are so protein rich and easy to prepare. My only complaint about this recipe is that I tend to unable to stop eating them.
We eat them plain, but you could also serve them on delicious roll with capers and a bit of aoli if you wanted a sandwich. Or lettuce and tomato? Yum.
1.5 cups red lentils
5 cups water
1 bay leaf
1/2 tsp. curry powder
1 Tbsp. garlic powder
1/4 tsp. smoked paprika
3/4 tsp. salt
1/2 tsp. ground black pepper
1 cup Panko bread crumbs
3/4 cup diced white onion
3/4 cup minced carrot
1/3 cup egg white (or 2 large eggs if you’re unconcerned about cholesterol)
Rinse lentils well. Add to water in medium saucepan and bring to a low boil. Reduce heat and simmer 8 to 10 minutes or until tender. Drain well and allow to cool.
Place lentils into food processor. Add spices and other ingredients. Pulse until mixture is smooth. Remove processor bowl from device. Using a spoon (I prefer a 2 Tbsp. coffee scoop personally), remove mixture from bowl slowly and form small balls until you’ve used up the ingredients.
Heat a large skillet lightly coated with oil over medium heat. Add balls to pan slowly, and smash them out to make patties. (I like to use a small cookie pan spatula for this rather than the big spatula.) Allow to cook for 2 minutes or so and then flip. The patties are done with both sides are golden brown and your, ahem, test patty is hot in the middle.