Lentil Patties Food

LENTIL PATTIES

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.

LENTIL CAKES (PATTIES)

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.

LENTIL PATTIES

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 PATTIES

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.

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

LENTIL BURGERS

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

ARMENIAN LENTIL PATTIES

Steps:

• In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
• Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.
• Add pepper and stir well.
• Divide mixture into 18 portions and shape into patties.
• Mix 1 cup parsley with green onions and roll patties in mixture.