I have now been cooking for 6 weeks with the excess in my pantry. 6 weeks! That is a lot of money. I almost can’t believe it. Still going strong with this recipe, i’m finally using up my last bag of dried lentils. Through writing this blog, I’ve learned you can make pretty much anything into a patty or “cake”. Like quinoa, black beans, canned tuna, even salmon! Maybe someday I’ll follow in the foot steps of the amazingly talented Matt Armendariz and write a book solely about patties. Maybe………
Anyways, I’d hate to leave lentils off the patty train (patty wagon? hardee har har) . These were spicy, healthy, and super quick to make.
Southwestern Lentil Patties with a Creamy Lime Dressing recipe from healthy-delicious.com
**Note: healthy-delicious.com site was down while I was writing this post, so I’m linking to We Are Not Martha, who made the same recipe as well
- 1 T olive oil
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1 small onion, chopped (about 1/4 C)
- 1 carrot, peeled and diced
- 1 C cooked lentils
- 1 whole egg and 1 egg white
- 2 T cilantro, chopped
- 1/4 C breadcrumbs
- 1 T + 1 t cumin, divided
- 1 lime, juiced
- 4 T reduced fat sour cream
Heat oil in a pan over medium heat. Add onion, jalapeno, carrot and garlic and cook for 3 minutes. Combine cooked veggies, lentils, eggs, cilantro, bread crumbs, and 1 T cumin in a mixing bowl. Mixture should be sticky.
Form patties. (The recipe says makes 9 silver dollar sized patties. I made mine larger and got about 6 patties) Fry patties in a pan over medium heat until browned, about 2 minutes on each side.
For the dressing combine sour cream, lime juice and 1 t. of cumin. Serve over greens.