Red Lentil Patties
I don’t frequently post recipes with legumes, beans, or quinoa, but I had a craving for some lentils and I do enjoy mixing it up and trying new recipes. This recipe is the result of my second go around. My first attempt resulted in patties that tended to fall apart or crumble. I made a few adjustments and I was happy with the way they turned out.
Note: You may have to add a little additional almond flour if your mixture doesn’t seem sticky or firm enough to form solid patties. This can happen if the lentils are still a bit watery after cooking.
- 1½ cup of cooked red lentils
- ½ yellow onion, diced
- ½ red bell pepper, diced
- ½ cup mushrooms, diced
- ½ cup shredded carrots, chopped into smaller pieces
- 2 heaping tsp of jarred minced garlic (could also use fresh garlic cloves)
- 1 Tbsp coconut oil (for sautéing)
- 1 egg + the white of an additional egg
- 1/3 cup almond flour
- 1/3 cup flaxseed meal
- ¼ cup sunflower seeds
- 1 Tbsp smoked paprika
- 1½ tsp cumin
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ¼ tsp ground pepper
- 1/3 cup fresh parsley, chopped
- Prepare the lentils according to the instructions on the bag. Set aside and allow to cool.
- Heat the coconut oil in a skillet over medium-high heat. Add the onions and red pepper. Sauté for about 3 minutes or until they appear soft.
- Add the carrots, garlic, mushrooms, and spices. Sauté for an additional 2 minutes on medium heat. Remove from heat and allow to cool.
- In a mixing bowl, add the lentils, almond flour, flaxseed meal, and sunflower seeds.
- Whisk the egg(s) in a separate small dish. Then add to the lentil mixture, along with the cooled sautéd vegetables and chopped parsley.
- Mix to combine and add any additional almond flour, if needed.
- Cover and place in the refrigerator for at least 2 hours. This will allow the mixture to set and yield the best results.
- Preheat the oven to 400 degrees.
- Line a sheet pan with parchment paper and spray with some cooking oil.
- Using a 1/3 measuring cup, scoop out lentil mixture, pressing down firmly. Remove and using your hands, mold mixture together tightly. Place on baking sheet and press down gently to form a patty shape. I will usually put 6 on the sheet pan at one time.
- Bake in the oven for 20 minutes or until browned on the bottom. Flip the patties and return to the oven for an additional 5-8 minutes.
- I serve mine on a bed of greens with some side veggies (and maybe a fried egg on top!). You may choose to serve on a bun which is totally fine. As they say, you do you!!