Red lentil patties are simple to whip up, amazingly versatile, and almost foolproof. They’re versatile for serving on top of a salad, as an appetizer with a nice avocado mayo, or on a bun as a tasty red lentil burger.
1 to 2Tablespoonsof neutral oil(avocado, grape seed, canola)
½cupof uncooked amaranth
½cupof uncooked red lentils
2cupsof water
1mediumrusset potatograted
1smallonionchopped
2garlic cloveschopped
½cupof parsleychopped
1Tablespoonof nutritional yeast(optional)
1Tablespoonof mustard
2Tablespoonsof ketchup
½teaspoonof cumin
1teaspoonof paprika
1teaspoonof sea salt
½teaspoonof black pepper
2Tablespoonsof cornmeal
2Tablespoonsof all-purpose flour
Instructions
Preheat the oven to 450 degrees F. Place 1 to 2 tablespoons of neutral high heat oil (avocado, organic canola, grape seed) on a baking sheet and spread evenly.
In a medium pot, add amaranth, lentils, and 2 cups of water. Bring to a boil, cover the pot with a lid, and reduce to a simmer. Let cook undisturbed for 10 to 15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridgey, let it cool.
While amaranth is cooking, grate the potato into a large mixing bowl. With your hands squeeze the shredded potato over the sink to release excess water. Return to bowl and add chopped onion, garlic, and parsley. Add cooked amaranth/lentil mixture and mix well with your hands. Add mustard, ketchup, spices, cornmeal, and flour. Mix well.
Form into small patties, then place them on the baking sheet and bake for 8 to 10 minutes on each side until golden brown and crispy.
Notes
Don’t skip the oil on the pan! It’s what gives the lentil patties a crispy exterior.
Be sure to squeeze the potatoes (or zucchini if you add some). Any excess water can make the lentil patties soggy or overly mushy.
Extend the cooking time if you decide to make larger or thicker patties.