Greening Austin Daily

Recipe Tuesday–Lentil Patties with Creamy Lime Dressing

13th July, 2010 - Posted by carsi - No Comments

I had some leftover lentils from when I made lentil hummus a few weeks ago, so I was happy to find this lentil patty recipe on one of the green blogs I read. I didn’t know it when I started the recipe, but the end product is a lot like a veggie burger. My patties didn’t stay together very well, so I think adding some more egg to the mixture might keep them together and make it easier to fry ‘em up. Other than that, the dish turned out great and had a meaty texture and a little bit of spice from the jalapeno. The sauce was really strong on the lime flavor, but in small amounts it added the right amount of tang. Served with a salad and some potatoes on the side, it was a really hearty meal.

1 Tbs olive oil
1 jalapeno, minced
2 cloves garlic, minced
1 small onion, chopped (about 1/4 cup)
1 carrot, peeled and cut into a small dice
1 cup cooked lentils
1 egg + egg white, beaten
2 Tbs cilantro, chopped
1/4 cup breadcrumbs
1 Tbs + 1 tsp cumin, divided
2 limes, juiced
4 Tbs reduced fat sour cream
salt to taste

1. Heat the oil in a large skillet or frying pan. Sauté the jalapeno, garlic, onion, and carrot until they are soft, about 3 minutes. Add the cooked vegetable mixture to a large bowl and mix in the lentils, egg, cilantro, breadcrumbs, and 1 Tbs cumin. The mixture should be pretty wet and a little sticky.

2. Drop tablespoon sized portions of the lentil mixture into your frying pan over medium-high heat and press down gently with a spatula. Cook for about 2 minutes or until the bottom has browned and formed a thin crust. Flip and cook for another 2 minutes.

3. Whisk together the lime juice, sour cream, 1 tsp cumin, and salt to taste. Drizzle dressing over top of the patties, or serve separately.

photo via healthy.delicious.