Queen Esther Would Be Proud-Lentil Patties

 

 

Queen Esther Would Be Proud-Lentil Patties

Happy Purim!! Here is a re-post of one of my favorite recipes, and perfect on Purim. It gives a nod to Queen Esther, who is believed to have been a vegetarian. It’s so easy to make and can be part of your year-round recipe rotation. Chag Sameach, Enjoy!

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, but you can also use canned cooked small lentil, drained and squeezing out any excess  liquid)

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)

Method:

  1. 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.
  2. 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.
  3. 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.

Tip:

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!

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