Lentil Potato Patties Recipes

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LENTIL POTATO CURRY PATTIES



Lentil Potato Curry Patties image

An easy, delicious and practical meal for the whole family, using your leftover lentils.

Provided by Iris Macedo

Categories     Main Dish

Time 50m

Number Of Ingredients 10

3 large potatoes
½ small onion
1 clove of garlic
1½-2 cups cooked lentils
⅓ cup corn flour
2 Tbsp cornstarch, mixed with 2 tbsp water
½ tsp cumin
½ tsp curry powder
½ tsp dried parsley
Salt and pepper to taste

Steps:

  • Cut the potatoes into large cubes and boil with salt, onion and garlic. Cutting the potatoes in cubes will help them cook faster and they will better absorb the flavor of the onion and garlic.
  • When the potatoes are ready, take them out of the water and let them cool.
  • Mash the potatoes with a potato masher until the potatoes are puréed. Then add the lentils, spices and corn flour and mix thoroughly.
  • Add the cornstarch and water mix. This will help the patties "bind" and stay together when you put them in the pan.
  • The mixture should be dry enough to allow you to form patties. It should not be too watery or dry. If they are too watery, add a little more corn flour. If they are too dry, add a little more water.
  • Heat a non-stick pan on low heat.
  • With your hands, make a patty, about ½ inch thick , about the size of your palm and carefully put it in the pan. Repeat until you make all the patties your pan can fit!!
  • Let the patties cook for a few minutes and then turn them over with a spatula.
  • Turn the patties as many times as you desire until they are toasted enough on both sides and then serve.

LENTIL POTATO PATTIES



Lentil Potato Patties image

Super easy, these 8 ingredient lentil potato patties make for a light dinner or filling snack!

Provided by Shashi @ Savory Spin

Categories     Lunch And Dinner

Time 20m

Number Of Ingredients 10

2 peeled and cooked potatoes, I used large baking potatoes
2 cups cooked red/orange lentils
1/2 onion, roughly chopped
2 cloves garlic
2 tspns smoked paprika
1 tspn cumin
1 tspn coriander
2 tspns parsley (fresh)
1/2 + tspn each salt and pepper - to taste
Olive oil or coconut oil

Steps:

  • Place the potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, and salt and pepper in a blender/food processor and pulse till well incorporated.
  • Gather up the mixture, roll into balls and gently shape them into patties.
  • Now, you can grill these bad boys - grilling times may vary according to your grill. Or, you can use a grill pan, greased with olive oil or coconut oil and cook 'em up for 4-5 minutes on each side - like I did.
  • Serve on a bed of greens, with a small salted cucumber salad on the side and some avocado cream sauce and/or Sambal Oelek!

Nutrition Facts : Calories 95 calories, Carbohydrate 19.6 grams carbohydrates, Fiber 4.2 grams fiber, Protein 4.3 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize g, Sodium 199 milligrams sodium, Sugar 1.5 grams sugar

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 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

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