I have a love affair with patties, especially vegetarian ones with grains like lentils and chickpeas! I find their texture just divine and smooth. Add the the right seasonings, they are really delicious. Now I made mine with quinoa flakes as I am obsessed with them. You could use (gluten free) rolled oats just as well.
I also made a green dipping sauce to have with them. Seriously good.
Enjoy xx
Makes – 12 to 14
Ingredients
for the lentil patties
for the green sauce
Method
to make the patties
– See more at: http://www.cookrepublic.com/journal/cook-republic-food-blog-wins-best-australian-blog-2013-french-lentil-patties-green-sauce/#sthash.pVd3nHvu.dpuf
Ingredients
For the patties:
- 1 cup French lentils (dry)
- 2 1/4 cups water
- 2 tablespoons minced garlic
- 1 small red onion, chopped
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/3 cup quinoa flakes or rolled oats
- 2 tablespoons extra virgin olive oil
- 3 tablespoons tomato paste
- salt and freshly ground pepper to taste
- oil for pan frying
For the green sauce:
- handful of basil leaves
- handful of coriander leaves
- 5cherry tomatoes
- juice of a quarter lemon
- 1/4 cup olive oil or less
- 1/4 cup water
- 1 teaspoon raw sugar (optional)
- salt to taste
- freshly ground black pepper
Optional: add 1/4 cup toasted peanuts, skin off.
Method
- Place lentils with water in a large saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Cool till just warm. Drain water. You can process coarsely in a processor/blender. I did not as I don’t like mine fully smooth.
- Lightly brown the garlic and onions. You can have them raw as well but I prefer mine a bit cooked to avoid the raw taste of the onions especially.
- Place lentil mash in a large bowl. Add all the other ingredients for the patties including the garlic and onions. Mix well. Refrigerate for 30 minutes (optional if finding hard to roll mixture).
- Shape mixture into thick patties. Heat a tablespoon of oil in a large frying pan coating the surface evenly. Place 3 patties in the pan and cook on medium-high heat, turning gently with a butter knife ocassionally till cooked and golden on both sides. Repeat for remaining mixture and cook patties until golden (approximately 5 to 8 minutes for each batch).
- Optional: Place patties in a pre-heated oven and leave for about 10 minutes for a more solid texture.
For the green sauce:
Combine all ingredients for the sauce in a processor/blender and process until smooth and runny.
Source (though I made a few adjustments):
http://www.cookrepublic.com/journal/cook-republic-food-blog-wins-best-australian-blog-2013-french-lentil-patties-green-sauce/
for the lentil patties
1 cup French lentils (dry)
2 1/4 cups water
2 tablespoons minced garlic
1 small red onion, chopped
2 tablespoons ground cumin
1 tablespoon smoked paprika
1/4 teaspoon ground cinnamon
1/3 cup rolled oats
2 tablespoons extra virgin olive oil
3 tablespoons tomato paste
salt and freshly ground pepper to taste
oil for pan frying
– See more at: http://www.cookrepublic.com/journal/cook-republic-food-blog-wins-best-australian-blog-2013-french-lentil-patties-green-sauce/#sthash.pVd3nHvu.dpuf
FRENCH LENTIL AND GARLIC PATTIES WITH GREEN SAUCE
A savoury, earthy vegetarian recipe for patties made of dark French lentils, garlic, oat and spices makes for a great brunch or picnic dish. Served with a vibrant green sauce.
Makes – 12 to 14
Ingredients
for the lentil patties
1 cup French lentils (dry)
2 1/4 cups water
2 tablespoons minced garlic
1 small red onion, chopped
2 tablespoons ground cumin
1 tablespoon smoked paprika
1/4 teaspoon ground cinnamon
1/3 cup rolled oats
2 tablespoons extra virgin olive oil
3 tablespoons tomato paste
salt and freshly ground pepper to taste
oil for pan frying
for the green sauce
handful of lemon balm leaves
handful of basil leaves
handful of coriander leaves
juice of a quarter lemon
1/4 cup toasted peanuts, skin off
1/4 cup olive oil
1/4 cup water
1 teaspoon raw sugar
salt to taste
freshly ground black pepper
Method
to make the patties
Place lentils with water in a large saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Cool till just warm. Drain water. Process coarsely in a processor/blender.
Place lentil mash in a large bowl. Add all the other ingredients for the patties. Mix well. Refrigerate for 30 minutes (optional if finding hard to roll mixture).
Shape mixture into thick patties. Heat a tablespoon of oil in a large frying pan coating the surface evenly. Place 3 patties in the pan and cook on medium-high heat, turning gently with a butter knife ocassionally till cooked and golden on both sides. Repeat for remaining mixture and cook patties until golden (approximately 5 to 8 minutes for each batch).
Patties can be placed in a pre-heated, switched off oven to keep warm. To reheat, warm in the microwave or lightly on a pan. Patties can be stored in a container in the fridge for 4 to 5 days or frozen with sheets of baking paper between patties for upto a month.
to make green sauce
combine all ingredients for the sauce in a processor/blender and process until smooth and runny. Use as a dip for patties or a spread for sandwiches.
– See more at: http://www.cookrepublic.com/journal/cook-republic-food-blog-wins-best-australian-blog-2013-french-lentil-patties-green-sauce/#sthash.5hOg5kAd.dpuf
FRENCH LENTIL AND GARLIC PATTIES WITH GREEN SAUCE
A savoury, earthy vegetarian recipe for patties made of dark French lentils, garlic, oat and spices makes for a great brunch or picnic dish. Served with a vibrant green sauce.