Recipe for homemade lentil patties
Whether you have incorporated a single or multiple meat-free days, or if you have chosen to go 100% meat-free, there are several good meat-free alternatives out there.
– and you don’t have to miss the meatballs at all!
You can actually make delicious lentil meatballs using many of the ingredients you already have in your kitchen cabinets.
Meatballs, with or without meat, are also a REALLY great way to use up any small leftovers you might have in your fridge.
For instance, I often find a couple of carrots that easily get hidden and forgotten in the back of the vegetable drawer.
– and you can serve the lentil balls exactly the same way you would with regular meatballs.
This particular portion of lentil balls I served in a delicious burger with homemade mayo and onion marmalade.
I did use a different recipe for the burger buns, but I can definitely recommend making these fantastic homemade brioche buns!
Wondering what that is on top of the burger, just under the top bun?
Yep, it’s bacon. I know, I know…
Neither my husband nor I are vegans or vegetarians, but we certainly don’t shy away from reducing our meat consumption – well, every now and then! You can’t take away the fact that my husband is a devoted meat lover.
He did, however, laugh heartily at me when I presented this “vegetarian burger” with – well, bacon.
By the way, if you need some tips on making the PERFECT bacon, my dear husband has cracked the code – okay, he actually got the tip from a truly brilliant and talented baconista. You can find the method right here.
Our daughter also loved the lentil balls, so they are kid-approved! However, I made them in small, kid-friendly sizes for her.
Homemade Lentil Patties
Ingredients
- 1 pcs. Red bell pepper
- 40 gram Onion
- 150 gram Carrots
- 2 cloves Garlic
- 55 gram Lentil Flour
- 35 gram Oatmeal
- 35 gram Sesame Seeds
- 2.7 gram Chili Powder
- 12 gram Coarse salt
- 2.3 gram Pepper
- 2 gram Cayenne Pepper
- 2.5 gram Lemon Juice
- 200 gram Water
- Oil neutral flavor – for frying
Instructions
- Rinse the bell pepper and carrots and peel the onion.
- Grate the bell pepper, carrots, and onion on the coarse side of the grater.
- Find a large bowl.
- Mix lentil flour, oats, sesame seeds, chili powder, salt, pepper, and cayenne pepper together in the bowl.
- Press the garlic into the bowl with the dry ingredients and add lemon juice, water, and the grated vegetables.
- Stir everything together with a spoon.
- Place the lentil mixture in the fridge for about half an hour to let it sit and firm up. You can also choose to use the mixture immediately, but it benefits from some resting time.
- Take the mixture out of the fridge about 30 minutes before cooking. This is because cold items on a hot pan will release a lot of juice and cause them to boil – which is definitely not the intention with patties!
- Find a good, large pan and turn the stove to high heat.
- Put oil on the hot pan.
- Shape the lentil patties with a tablespoon. You can either shape all the patties at once and place them on the pan together, but I usually shape and place them one at a time. The reason for this is that the pan risks cooling down with too many cold patties at once, which will reduce the chance of getting a good crust – and a good crust is absolutely ESSENTIAL, especially in meat-free patties. I always prefer to use one pan too many rather than one too few, again to avoid reducing the pan’s temperature.
- Fry the patties on the really hot pan.
- Let the lentil patties get a good, delicious crust. I gave the large patties about 5 minutes on each side, while the small ones got about 3 minutes on each side. Enjoy!