LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
LENTIL CAKES
In India, these light, spongy snacks from the region of Gujarat are as popular as samosas or pakoras, but they are much easier to make.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter.
- In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the chile paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes.
- Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
- Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean.
- Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil.
- When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves.
- Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
- To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.
SOUTH INDIAN LENTIL CAKES WITH RAITA
At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.
Yield Makes 2 to 4 servings
Number Of Ingredients 25
Steps:
- For raita:
- Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
- Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
- Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
- For lentil cakes:
- Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
- Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.
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
LENTIL PATTIES WITH LETTUCE AND YOGURT
The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Bring lentils and 3 cups water to a boil in a medium saucepan. Reduce heat, season with salt, and simmer until lentils are tender, about 20 minutes. Drain and let cool. (If not using lentils immediately, let cool and then refrigerate in cooking liquid up to 5 days.)
- Combine lentils, 1/2 teaspoon salt, diced red onion, eggs, breadcrumbs, and parsley in a medium bowl. Transfer half of mixture to a food processor; pulse until smooth (or mash with a potato masher). Fold into remaining lentil mixture until well combined. Using a 1/4-cup measure as a scoop, shape mixture into eight 2 1/2-inch patties.
- Heat a heavy, large skillet over medium-high heat. Add oil and swirl to coat bottom. Add patties in a single layer, working in batches if necessary. Cook, turning once, until crisp and brown, about 4 minutes. Transfer patties to serving plates and let cool slightly.
- Divide lettuce leaves among serving plates; top with lentil patties. Divide yogurt among plates. Season with salt, sprinkle with cayenne, and drizzle with olive oil. Garnish with caper berries, sliced onion, and parsley.
MEDITERRANEAN LENTIL PATTIES
I got this recipe from VegCooking.com. If you haven't checked it out yet, it's a GREAT vegan website. These crispy cakes are a perfect substitue for a burger. In a pita with this sauce, lettuce, tomato, and cucumber, you've got yourself a great Mediterranean meal. Enjoy!
Provided by huggamom
Categories Lentil
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For the Lentil Cakes:.
- Submerge lentils in a large pot. add an additional 2 inches of water.
- Boil for 20 minutes, or until tender.
- Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
- Combine the lentils, vegetables, Dijon mustard, lemon juice, parsley, brown rice, and tahini (mixture should be sticky).
- Form into patties.
- Roll in the ground bread crumbs and refrigerate while making the sauce.
- When the sauce is done, pan-fry each patty until browned.
- For the Sauce:.
- Sauté the garlic in the olive oil, add cumin, and remove from the heat.
- Add the remaining ingredients.
- Adjust the amount of water for the desired consistency.
- Serve over the lentil cakes.
Nutrition Facts : Calories 956.6, Fat 42.2, SaturatedFat 6, Sodium 623.4, Carbohydrate 117.8, Fiber 27, Sugar 5.8, Protein 33.2
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