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This is a delicious vegetarian recipe for lentil patties with olives and herbs. It’s very easy to make and it will impress even your non-veg friends!
I LOVE veggie patties!!! Lentils, chickpea, beans, quinoa, millet… I love trying new base ingredients for my veggie patties recipes and experiment with flavors and textures. Even when I wasn’t a vegetarian, I don’t remember being so crazy about meatballs or meat patties. I rarely ate them, but now, no week passes by without trying a new vegetarian patty recipe.
Red lentils are among my favorite ingredients. I love them because they don’t have to be boiled for a long time (15 minutes is enough) and also because they’re very nutritious, have a nice color and a great taste! I don’t recommend you to use green lentils. Yuck! I’ve tried cooking with them once and I really didn’t like the taste, nor how they looked. Plus, it takes an hour to cook…so…I’ll pass!
- 1 cup red lentils
- 1 bunch parsley, chopped
- 1 medium onion, diced
- 2 Tbsps ground flax + 3 Tbsps water (or one large egg)
- 4 Tbsps nutritional yeast
- ½ cup sliced black olives
- breadcrumbs – about ⅔ cup, more or less
- sea salt and ground pepper, to taste
- oil, for frying
- Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
- Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
- Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork.
- Add the rest of the ingredients, except oil.
- Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more breadcrumbs until it has a dough-like consistency.
- Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.