LENTIL PATTIES
An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste!
Provided by VegeMight
Categories Lentil
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine lentils, celery, carrot, water and spices in large saucepan.
- Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
- Stir in half of the breadcrumbs.
- Shape mixture into patties (makes about 8); toss in flour.
- Dip in egg, then in combined remaining breadcrumbs and parsley.
- (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
- Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
Nutrition Facts : Calories 366, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 430.6, Carbohydrate 57.7, Fiber 5.7, Sugar 4.1, Protein 15.4
CURRIED LENTIL, RICE AND CARROT BURGERS
I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.
Provided by Martha Rose Shulman
Time 40m
Yield 6 burgers.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
- Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
- Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams
CURRIED LENTIL CASHEW BURGERS
I got this from the Canadian Living Vegetarian Collection cookbook, and have added it to my "gold!" list of amazing vegetarian foods! Incredibly satisfying and loaded with the good stuff, these burgers are a wonderful meal for everyone. Try it, I guarantee you won't be sorry!
Provided by Chef Kirsten 1
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender.
- In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper.
- Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties.
- In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes).
- Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!
Nutrition Facts : Calories 323.5, Fat 15.4, SaturatedFat 2.4, Sodium 37, Carbohydrate 35.4, Fiber 10.8, Sugar 4.8, Protein 14.6
LENTIL PATTIES
An old recipe that was given to me years ago. These make an ideal vegetarian substitute for hamburger patties. Nice with a salad and mashed potatoes or use for hamburger filling.
Provided by Kiwi Kathy
Categories Lentil
Time 40m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil lentils in pot of water until soft.
- Beat egg, add salt, thyme, turmeric and chopped onion.
- Add drained lentils, stir thoroughly and add sufficient breadcrumbs to make a fairly solid consistency.
- Shape into rissoles.
- Chill covered in fridge approximately 30 minutes.
- Heat oil. Fry until golden brown.
LENTIL POTATO CURRY PATTIES
An easy, delicious and practical meal for the whole family, using your leftover lentils.
Provided by Iris Macedo
Categories Main Dish
Time 50m
Number Of Ingredients 10
Steps:
- Cut the potatoes into large cubes and boil with salt, onion and garlic. Cutting the potatoes in cubes will help them cook faster and they will better absorb the flavor of the onion and garlic.
- When the potatoes are ready, take them out of the water and let them cool.
- Mash the potatoes with a potato masher until the potatoes are puréed. Then add the lentils, spices and corn flour and mix thoroughly.
- Add the cornstarch and water mix. This will help the patties "bind" and stay together when you put them in the pan.
- The mixture should be dry enough to allow you to form patties. It should not be too watery or dry. If they are too watery, add a little more corn flour. If they are too dry, add a little more water.
- Heat a non-stick pan on low heat.
- With your hands, make a patty, about ½ inch thick , about the size of your palm and carefully put it in the pan. Repeat until you make all the patties your pan can fit!!
- Let the patties cook for a few minutes and then turn them over with a spatula.
- Turn the patties as many times as you desire until they are toasted enough on both sides and then serve.
LENTIL PATTIES
One of my favorite vegetatian entrees. This dish is a great way to use leftover lentils. This dish is easily multiplied to serve more people. Easy and delicious.my idea of a great recipe.
Provided by Nimue2
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the lentils& the egg.
- Add enough cracker crumbs to make the mixture stick together.
- (The amount can vary with weather conditions.) Drop the lentil mixture by tablespoonsful into a hot skillet with just enough oil to keep the patties from sticking.
- Cook until the edges of the patties are brown and crispy.
- Serve as is.
- Or perhaps with egg gravy and mashed potatoes.
- Also makes a great sandwich.
Nutrition Facts : Calories 75.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.7, Carbohydrate 10.1, Fiber 3.9, Sugar 0.9, Protein 6
CURRIED LENTIL PATTIES
This very much reminds me of a recipe that my late father made but like so many of his they were never written down, this one is from Australian BH&G Diabetic Living. NOTE - Have not included 30 minutes cooling down time for the lentils or 1 hour chilling time for patties.
Provided by ImPat
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the oil in a medium saucepan on medium and add the carrat, celery, zucchini, cauliflower and garlic and cook stirring occasionally for 4 to5 minutes or until the vegetables soften slightly and then add curry powder and cook stirring for 1 minut and then stir int he lentils.
- Add the milk and stock to the pan and cover and bring to a simmer and then reduce heat to low and cook covered stirring occasionally for 15 minutes.
- Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened.
- Transfer to a large bowl and set aside for 30 minutes to cool and then add the breadcrumbs and egg to the lentil mix and mix until well combined.
- Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill.
- Heat the remaining oil in a large non stick frying pan on medium high and add the patties and cook in batches for 3 to 4 minutes on each side or until cooked through and light golden.
- Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.
More about "curried lentil patties food"
LENTIL PATTIES - STAY AT HOME MUM
From stayathomemum.com.au
3.8/5 (46)Category MainServings 4Total Time 40 mins
- Combine lentils, celery, carrot, spring onions, water and curry powder in a saucepan and bring to the boil.
CURRIED LENTIL BURGERS - SIMPLE AWESOME COOKING
From simpleawesomecooking.com
Reviews 12Estimated Reading Time 2 mins
- While the lentils are cooking, use a skillet to toast the cumin seeds and then grind them in a mortar & pestle (or use ground cumin)
- When the lentils are done, mash them lightly with a potato masher and add the cumin and curry powder
LENTIL & BROWN RICE CURRY PATTIES (REQUIRES FOOD PROCESSOR ...
From mealplans.cooksmarts.com
Total Time 35 minsCalories 437 per serving
- Heat oven to 425F (218C) degrees. Toss cauliflower with cooking oil on a sheet pan and roast for 25 minutes. Toss with curry powder and turmeric (if using) in the last 5 minutes of roasting.
- While cauliflower is roasting, heat a skillet over medium-high heat. Add cooking oil and sear patties on each side for ~2 minutes. You may have to do this in batches depending on the size of your skillet. Transfer to a sheet pan and bake for 10 to 12 minutes with the cauliflower (might as well give the pan of cauliflower a shake).
- Sprinkle cauliflower with salt and pepper hot out of the oven. Enjoy patties and cauliflower with leftover yogurt sauce from Monday.
LENTIL PATTIES - SIMPLY TRINI COOKING
From simplytrinicooking.org
Cuisine Caribbean, FusionCategory VegetarianServings 9Total Time 1 hr 5 mins
- Cook the lentil peas in water until soft and most of the water is absorbed. If there is still some excess water in the peas, strain the excess water and set aside.
- Chop the chive, celery, thyme, chadon beni, and pimento finely. Grate the onion and garlic. Add the seasonings and the tomato paste to the cooked lentil peas. Mix well while you mash the lentil peas.
- Fold in the egg. Add the bread crumbs, a little at a time, and mix. Mix until the lentil peas is thick. The flour is used to help bind the peas into small soft balls. There should still be a bit of moisture to the feel, not dry.
- Roll into small balls. Roll the lentil balls in seasoned flour and flatten into patties for frying. Fry until golden brown. Lentil patties may be served as a side dish or as a burger.
CURRIED CHICKPEA AND LENTIL PATTIES WITH SPICED SWEET ...
From thedailymeal.com
4.5/5 (2)Total Time 45 minsServings 1Calories 660 per serving
- Place sweet potato on a baking tray and coat in olive oil, cumin, salt, pepper and ground coriander. Bake for 20–25 minutes or until tender.
- Place chickpeas, lentils, breadcrumbs, ginger, garlic, onion, coriander, red curry paste, egg, salt and pepper in a food processor. Blend to a smooth consistency. Roll into three balls and flatten into patties.
- In a small frying pan, heat a splash of olive oil over a medium heat. Cook patties for 2–3 minutes on each side or until lightly golden brown.
CURRIED LENTIL CASHEW BURGER - SUGARLOVESPICES
From sugarlovespices.com
Reviews 8Total Time 1 hrEstimated Reading Time 6 mins
- If your cashews aren't toasted like ours, toast them in a dry skillet over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
- In same skillet, heat 1 Tbsp of the oil over medium-high heat; cook mushrooms, onion, garlic, salt and pepper, stirring often, until no liquid remain, about 5 minutes. Add to food processor.
- Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and parsley (or cilantro).
CURRY SPICED LENTIL BURGERS AND REVIEW OF THE PLANT BASED ...
From savoryspin.com
4.6/5 (29)Total Time 25 minsCuisine FusionCalories 114 per serving
- Place the lentils in a medium pot with the water and bring to a boil. Then, turn down and simmer for about 30 minutes until lentils are soft.
- While the lentils are boiling, add the carrots, onion, curry powder, rice flour, ginger, salt and pepper into a bowl and mix.
- When lentils have cooked, add them to the bowl with the carrots and flour mixture and, using A potato masher or your hands, mix well.
RED LENTIL PATTIES | EASY FRITTERS RECIPE - ELAVEGAN | RECIPES
From elavegan.com
4.9/5 (14)Calories 91 per servingCategory Side, Snack
- Rinse the red lentils in a sieve under running water to remove any debris. Transfer them to a pot or pan along with 1 cup of vegetable broth. If using water add a little salt. Bring to a boil and let the lentils simmer with a lid for about 15 minutes or until they are soft and partially falling apart. There should be no broth or water being left after cooking!If too much water evaporates during cooking, you can add a little bit more.
- Meanwhile, heat a little oil in a skillet and add the onion, pepper, and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not browned).
- Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You want to leave some texture, so do not over-process it.
CURRIED LENTIL BURGERS RECIPE | VEGAN, GF - GLOW STEADY
From glowsteady.co.uk
5/5 (6)Category Main CourseCuisine American, IndianCalories 294 per serving
- Take the step 1 ingredients and add the lentils to a small saucepan on a low heat for a minute, stirring a few times. Add the chilli powder, turmeric and vegetable stock, bring to the boil on a medium heat. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are partially cooked and the liquid has almost fully evaporated. You don’t want the lentils to be fully cooked/ soft like a daal, more like half the way there.
- While the lentils are cooking, take the ingredients from step 2 and add the garlic to a frying pan on medium heat. Cook for one minute, stir in the spices then add the remaining vegetables and cook for a further 4-5 minutes.
- When lentils and vegetables are cooked, add both to a food processor along with the lentil flour and pulse a few times until the mixture is combined. The bulk of the mixture should be smooth but the vegetables should still have a little bit of texture.
LENTIL BURGERS - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
4.6/5 (12)Total Time 10 minsCategory Main MealCalories 271 per serving
- Heat oil in a large pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 5 mins (until softened.)
- Add the lentils & water. Bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and water absorbed (approx. 25 mins)
- (OPTIONAL) If your children do not like seeing "bits" in their food or prefer smoother textured burgers then you can blend the mixture at this stage. Add to a food processor until blend until smooth.
CURRIED LENTIL BURGERS RECIPE – CHEAP RECIPE BLOG
From cheaprecipeblog.com
Servings 6Estimated Reading Time 2 minsCategory VegetarianTotal Time 32 mins
- Preheat oven to 450F. Heat olive oil in a large frying pan. Add onion and carrot and cook until softened, about five minutes. Remove from heat and stir in curry powder, garlic powder, lemon juice, and salt.
- Place lentils, chickpeas, and onion mixture in food processor. Pulse about 10 times, until all ingredients come together but are not completely pureed. You want some good chunkiness in the burgers. Remove from food processor and stir in egg. Add bread crumbs. You want the consistency to be moist but not runny, so the burgers hold together.
- Take a golf ball sized amount of the mixture and form into a patty. Place on a cookie sheet sprayed with non-stick cooking spray or lined with parchment paper. Place patties on the cookie sheet and press down to achieve uniform thickness. Place in oven and bake for 12 to 15 minutes, or until slightly crisp on both sides and cooked in the middle. Place patties on buns and serve with curry mayonnaise and desired toppings.
CURRIED LENTIL VEGETABLE CAKES - THE FULL HELPING
From thefullhelping.com
4.3/5 (3)Category Entree, Main Dish, Side DishCuisine American, IndianTotal Time 1 hr 10 mins
- Place the quinoa and lentils in a medium sized pot and add 2 3/4 cups water. Bring the mixture to a boil, the reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa and lentils have absorbed all of the water.
- Preheat your oven to 350F. Mix the flax or chia meal with 3 tablespoons warm water and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring now and then, for 5-7 minutes, or until the onion is clear and the carrots are tender. Add the garlic and cook, stirring constantly, for 2 minutes.
- Add the cooked quinoa and lentils to the skillet along with the curry, cumin, turmeric, salt, and red pepper flakes. Taste the mixture and add salt and pepper as needed. Stir in the flax "egg" (from step 2) and the chickpea flour and mix everything well. Set the mixture aside to cool for 20-35 minutes (you can transfer it to the fridge or cover it and leave it out), until it has thickened somewhat and is cool enough to shape into cakes with your hands.
SPICY CURRY LENTIL BURGERS - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
5/5 (1)Total Time 45 minsCategory Main DishCalories 218 per serving
- In a saucepan cook lentils in broth with onions and garlic until the lentil are softened and the liquid is absorbed.
- Place lentils in a food processor and allow them to come to room temperature. Add in curry, allspice, 2 Tbsp. of the chickpea flour, cilantro and carrot . Pulse multiple times until the mixture begins to form a thick chunky paste. If it is too chunky add in vegetable broth 1 Tbsp. at a time.
- To make the lentil burgers, measure out 1/4 cup of the mixture. Make a ball in your hand and form a patty. You can use a little of the chickpea flour if the lentil dough is too sticky.
CURRIED VEGGIE BURGERS RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (12)Total Time 1 hr 15 minsCategory DinnerCalories 282 per serving
- Heat a large skillet over medium high heat. Toast the cashews in the dry pan until golden brown; process in a food processor or blender until fine crumbs form. Add to the mixing bowl.
- Heat the oil in the skillet and add the onion and garlic. Saute for 10 minutes over low heat, until soft and fragrant. Add the carrots and stir-fry for 3-5 minutes until soft, adding more oil if necessary. Add the vegetables to the mixing bowl.
- Mix in the spices with everything already in the mixing bowl. Add the cooked rice and stir to combine.
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