Red Lentil Patties
Wholesome red lentil patties bursting with wine-infused sunflower seeds, mint, and parsley. Easy to make and freeze-friendly, these crispy-outside, tender-inside patties are perfect for wraps, burgers, or alongside your favorite salad.
Equipment
- Food processor (affiliate)
Ingredients
- 1 cup red lentils dried
- 1 bay leaf
- ½ cup sunflower seeds
- 1 cup white wine
- 2 cloves garlic minced
- 1 small onion finely chopped
- 3 tbsp oats
- ½ tsp cumin ground
- ½ tsp thyme ground
- ½ tsp paprika ground
- ⅓ tsp black pepper ground
- 4 tbsp fresh parsley chopped
- 4 tbsp fresh mint chopped
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Cook the washed red lentils with water and the bay leaf over medium-low heat for 5-10 minutes until tender but still holding their shape. Drain well, remove the bay leaf, and set aside to cool.
- Meanwhile, simmer sunflower seeds in wine over medium-low heat for 10-15 minutes until softened. Drain well and cool.
- In a food processor, pulse the cooled lentils briefly to break them down partially. Add the sunflower seeds and pulse again to break them apart partially. Add remaining ingredients and pulse until well combined but still textured.
- Shape the mixture into small patties with your hands. Heat a lightly oiled pan over medium heat and fry patties until golden brown on both sides.
Tried this recipe?Let us know how it was!