Lentil Patties

Sunday afternoon I started the seasoning process for a new-to-me cast iron skillet I scored several weeks back.  This is my second piece of cast iron, not including my enamel covered pieces.  I really love cooking with cast iron, and knowing that (with proper care) I will have them for the rest of my life makes my personal reduce-reuse-recycle-repurpose campaign all the more fulfilling!

Since my oven was currently occupied with the lengthy process of re-seasoning the skillet, I had to come up with a dinner that could be made stove top, and in a relatively short amount of time.  My niece had stayed with me for the weekend, 4 year olds are exhausting and I was starving!!  Lentil patties to the rescue!

Lentil Patties

1 cup dried lentils, rehydrated. (I had brown on hand but any variety will do.)

1/4 of a medium onion, diced

2 cloves garlic, minced

1 cup seasoned bread crumbs, toasted

1/2 cup soy flour

1/3 cup water

olive oil

1/2 cup fresh cilantro, chopped (Last year’s cilantro self-seeded and is growing like a weed, this makes me extremely happy!!)

Because I typically only measure when it really counts, like baking, the following amount are guesstimates of how much seasoning I used. Feel free to adjust to your personal tastes.

several dashes of Worcestershire sauce (omit to make this vegan/vegetarian friendly)

1 tsp salt

2 tsp cayenne pepper

juice from 1/2 a lime

1/2 tsp paprika

1 tbsp cumin

2 tsp pepper

1 tsp ground mustard

Rinse dried lentils and place in a sauce pan with 2 cups water, bring to a boil then reduce to a simmer.  Cook for approximately 15 minutes or until soft.  In a large pan, heat a bit of oil over med heat and brown bread crumbs, transfer to a plate.  In the same pan, saute onion for about 2-3 minutes, add garlic, and cook for an additional 2 minutes.

Once lentils are cooked transfer to a food processor and pulse to mash them up; this can also be done by hand with a potato masher.  Add onion and garlic, pulse several times.  Transfer lentil mix to a large bowl and add spices, cilantro, Worcestershire, and lime juice; stir to combine.  In another bowl mix flour and water, then add to lentil mix; stir to incorporate.  Shape into patties (I made 7 palm-sized patties) and coat with breadcrumbs.  Place in skillet on med heat and cook until both sides are browned.

I paired mine up with some of my canned yellow tomato salsa and green beans. Delish!

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2 Comments

Filed under Vegan, Vegetarian

2 responses to “Lentil Patties

  1. Love Lentil patties, but want to point out that Worcestershire sauce isn’t vegetarian. Felt the need to mention it incase someone wants to make this for their vegetarian friends/company and don’t realize it. i had folks try to serve me fish before, because the found the recipe on a vegetarian cooking site. lol. Not trying to be a pain in the ars! 🙂

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