Lentil Patties With Lettuce And Yogurt Recipes

LENTIL PATTIES WITH LETTUCE AND YOGURT

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.

LENTIL BURGERS

Steps:

• Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.
• Meanwhile, mix together yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.
• Mash mushrooms, miso, paprika, 2 Tbsp. oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn't, continue to mash until it does, adding another 1-2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
• Heat 1 Tbsp. oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 Tbsp. oil.
• Spread cut side of buns with reserved yogurt mixture. Build burgers with buns, patties, sprouts, and pickles.

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 WALNUT BURGERS WITH YOGURT SAUCE

Steps:

• In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
• In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
• Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
• In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
• Assemble burgers and top with yogurt sauce, sliced red tomatoes and lettuce.