Lentil Patties Recipes

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LENTIL CAKES (PATTIES)



Lentil Cakes (Patties) image

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

1 cup dry brown lentils
2 ½ cups water
¼ cup milk
1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 (1 ounce) envelope dry onion soup mix
½ teaspoon poultry seasoning
2 eggs, beaten
½ cup chopped walnuts
1 cup seasoned dry bread crumbs
2 tablespoons vegetable oil

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 PATTIES



Lentil Patties image

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

1/2 cup red lentil
1/2 stalk celery, chopped finely
1 small carrot, chopped finely
2 cups water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cups stale breadcrumbs
2 tablespoons plain flour
1 egg, beaten lightly
1 tablespoon chopped fresh parsley
1 tablespoon oil

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 BURGERS



Lentil Burgers image

Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.

Provided by karkar

Categories     Everyday Cooking     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 11

2 ½ cups cooked lentils
1 small onion, diced
1 egg, beaten
¼ cup diced bell pepper
⅛ cup Italian-seasoned bread crumbs
⅓ cup shredded mozzarella cheese
1 teaspoon olive oil-packed minced garlic
1 pinch salt
1 pinch ground black pepper
¼ cup cornmeal, or as needed
1 tablespoon olive oil

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.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g

LENTIL BURGERS



Lentil burgers image

A vegetarian recipe for lentils - perfect to substitute ground beef in tacos, hamburgers or sandwiches or just as a side dish.

Provided by kayski1

Time 1h

Yield Serves 4

Number Of Ingredients 0

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 PATTIES



Lentil Patties image

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

1 cup cooked lentils
1 egg
saltine crackers
oil (for frying)

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

ITALIAN HERB-LENTIL PATTIES WITH MOZZARELLA



Italian Herb-Lentil Patties with Mozzarella image

My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. -Geri Lucas, Oldsmar, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

3 cups dried lentils, rinsed
3 large eggs, lightly beaten
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
8 packets instant plain oatmeal (about 2 cups)
2 tablespoons canola oil
10 slices part-skim mozzarella cheese or provolone cheese
Marinara sauce, warmed, optional

Steps:

  • Cook lentils according to package directions; drain and cool slightly., In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed. Top with cheese; cook 1-2 minutes longer or until cheese is melted. If desired, serve with marinara sauce.

Nutrition Facts : Calories 416 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 517mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 9g fiber), Protein 26g protein.

LENTIL PATTIES WITH LETTUCE AND YOGURT



Lentil Patties with Lettuce and Yogurt image

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

1/2 cup plus 2 tablespoons dried French green lentils
Coarse salt
1 small red onion, half finely diced (1/2 cup), half thinly sliced
2 large eggs, lightly beaten
1 cup fresh breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for serving
1 head lettuce, such as oak leaf, Bibb, or escarole, leaves separated
1/2 cup plain yogurt
Cayenne pepper, for serving
8 to 12 caper berries, for serving

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.

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