lentil patties with garlic sauce

March 26, 2012 |  Category:   recipes

Here’s an experiment with lentil patties that I did a few weeks ago that turned out quite well. It makes a great alternative to falafels if you’re a bit tired of the chickpea version. I must insist that you make the garlic sauce to eat along with it because it is delicious. We ate the patties with vegetables one night, but rolled them with hummus and a little garlic sauce in tortillas the next day for an easy lunch.
 

Lentil Patties (serves 4-6)

 

1/2 pound lentils

4 carrots, peeled

1/3 cup grated parmesan cheese

2 Tablespoons nutritional yeast

1 teaspoon salt

1/2 teaspoon ground black pepper

1 egg

2 Tablespoons flour

Japanese breadcrumbs for coating

Canola oil for frying

 

Bring about 4 cups of water to a boil.  Add the lentils and  whole carrots.  Simmer until the carrots are cooked.  Remove the carrots and set them aside, while continuing to cook the lentils.  When the lentils are cooked, which should take about 25 minutes in all, pour them through a strain and transfer to a mixing bowl.  Mash the cooked carrots and add to the lentils along with the parmesan, nutritional yeast, salt, pepper, egg and flour.  Mix thoroughly, then allow to cook completely in the refrigerator.  When1 it has cooled, form it into patties of the desired size, and coat the patties as well as you can with the Japanese breadcrumbs.  Heat about 1/4-inch of oil in a large skillet.  Fry the patties until golden brown and crispy on each side, about 2-3 minutes per side.  Drain of the excess oil on paper towels and serve immediately.

 

Creamy Garlic Sauce

 

1 medium onion

5 cloves garlic, peeled

1 to 1-1/2 cups canola oil

juice of 1 lemon

1 Tablespoon mayonnaise

Salt and white pepper, to taste

 

Peel the onion, cut it in half and cook it in boiling water for about 4 minutes, until it has softened a bit.  Drain and set aside to cool.

 

Now, place the cooled onion and garlic in a blender.  Turn it on medium speed and let it process until the onion and garlic are pureed.  Increase the blender speed and continue to blend while you slowly drizzle the canola oil through the top of the blender.  Keep adding oil until it reaches the desired consistency.  Less oil will make it thicker, more will make it thinner. Add the lemon juice, mayonnaise, salt and pepper, and process for another few seconds.  Transfer to a container and chill until ready to use.

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  • Chaucee March 26, 2012 at 9:13 am

    Thanks for sharing this recipe! I’m also in love with falafel balls. Do you have a recipe for those?

  • Jenna March 26, 2012 at 9:23 am

    @chaucee sure. http://www.sweetfineday.com/2011/03/falafel/

  • Savanah Macaulay March 26, 2012 at 9:36 am

    These look delicious! I’m definitely pinning this so I can remember to make it next week 🙂

  • benson March 26, 2012 at 9:54 am

    sounds delicious! I’ve never heard of nutritional yeast (?) which must be different than what we think of as bread yeast?

  • kay w. March 26, 2012 at 10:17 am

    i’ve only heard of nutritional yeast but have never used it – is it something that’s necessary to this recipe or can it be left out?

  • Cecilia Madden March 26, 2012 at 11:37 am

    i jumped right to the creamy garlic sauce. ha! i bet it would be good on so many things, but i’ll try it on the lentil patties first 🙂

    also, i just had a cup of hazelnut coffee with one of your chocolate marshmallows thrown in. divine!

  • Alicia March 26, 2012 at 12:46 pm

    Thanks for sharing. We will be trying this for sure!

  • Jen March 26, 2012 at 3:04 pm

    Mark, looking forward to trying this recipe and having a nice pita sandwich.

    @Kay & @Benson, it’s different from bread yeast. Nutritional yeast is a nice option for replacing cheese in recipes – it has a very mild, slightly nutty flavor. A lot of vegans eat it to get their B-12 vitamins. I’ve personally also used this in sandwiches and tastes great on popcorn.

  • Carolyn Williams March 26, 2012 at 3:06 pm

    These look awesome! I have loved lentils ever since I lived in Azerbaijan and I am always looking for new ways to prepare tham!

  • Jess March 26, 2012 at 7:45 pm

    Your making me hungry! Yum!!!

  • Kate365til30 March 27, 2012 at 12:46 am

    Oh my! Those look delish! I am going to make them this week!

  • Ben March 27, 2012 at 6:05 am

    These look great and very healthy (nutritional yeast?!) so will definitely be making them next week!

  • Sophia March 27, 2012 at 10:49 am

    Fantastic idea to make lentil patties! And what about that creamy garlic sauce? I find myself drooling only by typing this! Thanks for sharing;)

  • oni March 27, 2012 at 2:14 pm

    from a 24 year old who has no cooking skills what so ever this actually made me excited to get in the kitchen and try this. It seems within my grasp.
    Thanks!

  • Lily Chalmers April 1, 2012 at 6:19 pm

    what colour lentils do you use, red or brown?

  • Bethley April 1, 2012 at 7:57 pm

    Hi Marc and Jenna,

    I made these tonight and they were good. The panko really gave it a nice crunch. I’ve cut out meat recently and am enjoying the recipes on the blog. This was my first time making a vegetarian patty-type dish. I realize that the panko and oil form in to a crust that is essential for keeping the lentil mixture together.

    Many thanks from a newbie vegetarian!

  • hungryandfrozen April 4, 2012 at 7:06 am

    I love how crisp they look – I’ve been after a lentil patty recipe which won’t fall apart easily and it looks like this is just what I’m after.

    The sauce sounds just amazing, I love that there’s a whole pureed onion in there!

  • Omi April 4, 2012 at 11:56 am

    I love this recipe (and your blog!!!) and can’t wait to make it – my kids are allergic to dairy, so I’d like to omit the parmesan. Do you know if I should sub the same amount of nutritional yeast for it (1/3 c.)?

  • Mark April 5, 2012 at 7:20 pm

    @Lily, I used brown lentils for this recipe.
    @Omi, I would just omit the parmesan rather than substitute anything for it. Perhaps adding a little extra nutritional yeast would help the flavor , but 1/3 cup might be too much. Try 2 Tablespoons.

  • e April 13, 2012 at 12:08 am

    is the cheese nesc or can it just be left out?

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