With Purim starting tonight, I wanted to pay tribute to our beloved Queen Esther, the heroine of the Purim story and a great role model. It is said that she did not eat meat, only vegetables and legumes. These lentil patties are delicious and healthy and you can put them together quickly. They will be the stars of your Purim feast. Serve them with the roasted red pepper mayonnaise (listed below) and everyone will want your recipe. Don’t spend too much time in the kitchen, get dressed up in a costume and head to your synagogue to hear the reading of the Megillah! Happy Purim.
Ingredients: Makes 8 small patties
1 cup diced assorted bell peppers (red, yellow, orange, green)
¾ cup sliced green onions
1 cup roughly chopped Cremini mushrooms
½ cup shredded carrots (I use shredded carrots in the bag found at supermarket)
1 large clove garlic, chopped
2 Tbls. olive oil
2 Tbls. vegetable or grape seed oil
1 ½ cup cooked black (small) lentils (I cook 1 cup dry lentils in 4 cups water/stock, 30 minutes, then drain)
1 Tbls. mayonnaise
1 ½ – 2 tsp. Dijon mustard (to taste)
½ tsp. salt
1 ¾ cup fresh whole wheat bread crumbs (made in food process from slices of bread or rolls)
- Sauté veggies in large frying pan in the olive oil over medium-high heat for about 6-7 minutes until they are soft; set aside and cool for 1 minute.
- In a food processor, combine lentils, veggie mixture, mayonnaise, mustard and salt with a few quick pulses. Remove and place mixture in large mixing bowl, adding egg substitute (or egg) and bread crumbs. Mix well and chill for 30 minutes.
- Heat vegetable oil in frying pan to medium-high; form lentil mixture into small patties and frying for a few minutes on each side until golden brown; drain and enjoy! They can be eaten hot or cold.
Serve with roasted red pepper mayonnaise (in food processor, combine ¼ cup mayonnaise and ½ 12 oz. jar of roasted red peppers (drained). Great topping for the lentil patties and as a spread on sandwiches!