Easy Red Lentil Patties
User Reviews
5
Easy Red Lentil Patties
Description
This recipe uses a porridge-like base made from red lentils and amaranth cooked in water, combined with grated and squeezed dry russet potato, chopped onion, garlic, and parsley. Flavorings include paprika, cumin, mustard, ketchup, salt, and pepper. Cornmeal and flour help bind the mixture to form patties. Baking on an oiled sheet at high heat crisps the exterior evenly on both sides while maintaining a moist interior.
The patties work well as a vegetarian main or side dish served hot, pairing nicely with dips, salads, or as a protein component in a sandwich or wrap. Their firm shape and texture make them versatile. Be sure to squeeze excess moisture from the potato before mixing to avoid sogginess.
Oiling the baking sheet is important to ensure crispiness and prevent sticking. Adjust baking time if you make larger or thicker patties to achieve the right doneness without undercooking.
Ingredients
- 1 to 2 Tablespoons neutral oil avocado, grape seed, canola
- ½ cup amaranth uncooked
- ½ cup red lentils uncooked
- 2 cups of water
- 1 medium russet potato grated
- 1 small onion chopped
- 2 garlic chopped, cloves
- ½ cup parsley chopped
- 1 Tablespoon nutritional yeast optional
- 1 Tablespoon mustard
- 2 Tablespoons ketchup
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon of sea salt
- ½ teaspoon black pepper
- 2 Tablespoons cornmeal
- 2 Tablespoons 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
- Use oil on the baking sheet to get a crispy crust on the patties.
- Drain excess water from grated potato thoroughly to avoid soggy patties.
- Extend the baking time when making larger or thicker patties to ensure proper cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 354mg | 15% |
| Potassium | 368mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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