You know you’re on a winner with a recipe when your 6 year old son says “Mum’s what’s that thing we’re eating” and you tell him Lentil Veggie Patties mate, and he fist pumps both arms in the air, saying “I love it”. I hope you get the same response from your family.
I love making recipes which can be served different way. These Lentil Veggie Patties can be served for breakfast, lunch or dinner. Be sure to check out the ideas below the recipe.
- 1/2 large red onion – diced
- 1 clove of garlic – crushed
- thumb nail sized piece of ginger – grated
- thumb nail sized piece of turmeric – grated
- a stalk of celery – cut finely
- one small carrot – slice in quarters, then cut into smaller pieces
- 1 cup of washed and diced potato
- coconut oil
- 1 cup of diced sweet potato
- ½ cup veg stock (or chicken broth if you prefer)
- ½ cup sunflower seeds
- ½ cup diced mushrooms
- 400g can lentils, washed and drained
- ½ cup LSA (or brown rice flour)
- 1 tspn sweet paprika
- 1 tspn herbamare salt
- ¼ tspn black pepper
- Saute the onion, garlic, ginger, turmeric, celery, carrot, potato and sweet potato for 1-2 minutes
- Add the stock, simmer over low heat until the liquid evaporates, and the vegetables are soft
- Remove mix from the stove and allow to cool
- In a food processor, add the sunflower seeds and mushrooms, and pulse 3-5 times until a thick paste. If there’s some sunflower seeds still in visible bits, this is ok too
- Add the can of lentils, the cooled vegetables, herbamare salt and pepper to the food processor. Pulse about 5 times. It should be thick but still a bit lumpy. If you think you’re family would prefer a smoother texture, pulse until lumps are gone
- Take an overloaded dessert spoon of the mixture and form into patties – we did hamburger sized ones, but you could do felafel sized too
- Cover the base of a frying pan with coconut oil and heat over medium heat
- When oil is hot, add the patties and cook each side for 2-3 minutes until a deep brown colour
- Serve warm or cold
Check out these ideas for a café style breakfast for a smidge of the price you’d pay at a café.
- Use the pattie as the base, and top with some wilted baby spinach and a poached egg
- Toast some lovely sour dough, top with the pattie, add a big dollop of mashed avocado, break up some feta and sprinkle over the top. Add a squeeze of lemon juice
- Sautee some mushrooms in butter with some garlic and lemon juice. Cut a ripe juicy tomato in half, and cook alongside the mushrooms. Top the pattie with the mushrooms and tomato, serve alongside some scrambled egg.
For the lunchbox, it’s best to keep these simple
- Serve as finger food with some hommus to dip into.
- Turn into a hamburger – use avocado or hommus on the roll as the spread, add some lettuce, then the pattie.
- Make falafel sized patties and serve in a tortilla wrap with some salad and avocado.
- Serve the patties topped with loads of hommus, alongside some delicious steamed greens. Broccoli and green beans always go well. Slice some red capsicum and carrots into fine strips, add to the plate for extra colour and nutrition.
- Make a crunchy coleslaw using red and green cabbage. Cut up some mixed salad greens – eg. iceberg, cos, baby spinach, rocket. Serve patties with a side of coleslaw and the salad greens. Add a squeeze of lemon or lime across the plate if you wish.
- Make a salad of spinach, roasted pumpkin and beetroot, walnuts and feta cheese. Make a big batch of hommus. Serve the patties topped with hommus, with a big serving of salad on the side.
Storage / Freezing
Best eaten within 48 hours of making. I haven’t tried freezing yet, but would think they would be best frozen before cooking.
Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.