Lentil Patties With Lettuce And Yogurt Recipes

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

Time 50m

Number Of Ingredients 11

Ingredients

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.

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

Ingredients

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 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

Ingredients

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 WALNUT BURGERS WITH YOGURT SAUCE

Lentil Walnut Burgers With Yogurt Sauce image

looking for vegetarian or vegan burgers to cook on the grill or stovetop griddle. This one you have to try.

Provided by kmergirl

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup walnuts, toasted cooled
1/3 cup plain breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4-1/2 teaspoon red pepper flakes
salt and pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large egg
3/4 cup plain low-fat yogurt
salt and pepper
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 399.5, Fat 30.8, SaturatedFat 4.2, Cholesterol 49.3, Sodium 119.9, Carbohydrate 22.3, Fiber 5.4, Sugar 5.2, Protein 12.3

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