lentil patties with garlic sauce

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.