Lentil Patties

   The Lentil Rissoles that Ricki featured on Diet, Dessert, & Dogs reminded me of how much I love the combination of lentils and carrots. Lentils were in the pantry, carrots in the fridge, good to go? Um, well not so much I discovered when those lentils were already simmering on the stove. No fresh onions in the house, peas don’t agree with me (even if they are adorable peeking out from a rissole), no gluten-free bread for breadcrumbs – this was going way off track. By then inspiration had cooled and ground walnuts turned into Bob’s Red Mill almond meal from the freezer. As if for the coup-de-grace bread crumbs morphed into basic flour but surprise! The amaranth flour finally found a really excellent and tasty application. Sometimes accidents turn into ‘keepers’ and I’ve repeated this recipe several times now just to be sure. These freeze well, reheat in the microwave, and make a quick, substantial and nutritious breakfast, lunch, or snack. For breakfast these go really well with Rita’s Cranberry Drink.

1 cup lentils, picked over and washed
2 cups broth or bouillon
2 Tbsp onion flakes
1 tsp garlic powder
2 tsp ground cumin
1 tsp ground coriander

1 medium carrot, finely diced or shredded
1/2 – 1 cup finely diced celery or other veggie

2/3 cup almond meal
1/2 cup amaranth flour or chickpea flour

1 Tbsp olive oil

Put the lentils in a saucepan, add the broth, and place over medium heat on the stove. Add the onion, garlic, cumin and coriander. Slowly bring to the boil, add the carrots and celery, reduce the heat to low and simmer, covered, for about 45 minutes, or until the lentils are thoroughly cooked and pulpy, stirring frequently to stop them from sticking and/or scorching. Remove the lid during the last 10 minutes to evaporate any remaining liquid. The mixture should be fairly mushy and there should be no liquid visible on the bottom of the pot.

Fully Cooked, In the Pan

Fully Cooked, In the Pan

Allow the mixture to cool. Stir in the almond meal and flour. Form into eight 3-1/2” round patties. Cover and refrigerate until they are firm.

Ready to Freeze or Brown in Olive Oil

Ready to Freeze or Brown in Olive Oil

Heat a bit of olive oil in a skillet over medium heat. Cook the patties about 5-6 minutes on each side, until the outsides are browned and crispy and they are heated through. If they are frozen I heat them in the microwave for one minute before sliding them into the skillet with the olive oil. This recipe makes 8 patties that may be frozen before or after browning.




  1. Ricki said

    These sound great! I seem to be on a patty/burger kick these days. . . will have to give these a try. 🙂

  2. […] the Montchevre Goat Milk Cheddar that I had discovered a few months ago. We had some of our own Lentil Patties. There were some of Ricki’s amazing Oatbran Banana Muffins from her Sweet Freedom […]

  3. […] the celery is tender. Tough celery may take a while. Store in the fridge until you need it for Lentil Patties, Rice and Beans Casserole or this […]

  4. […] far they have not worked for me in breads or sweets. My one real success is amaranth in my savory Lentil Patties. It might be that quinoa would work there also. If you have a recipe that is happy with quinoa […]

  5. […] Mid-morning I heated up one of my own Lentil Patties, also from the freezer. So if I am eating goodies from the freezer then why am I in the kitchen? […]

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