Lockdown Lentil Patties

Lentil Patty Life Savers

Have you been struggling for lunch ideas while in lockdown? Lost for inspiration amongst preparing all your own food? These lentil patties have been a life saver for me. With the weather getting colder, I’m sure most of use feel like a warm meal for lunch but want something that is quick, tasty and healthy. These patties are all of those things.

Lentils are a good source of minerals and B-vitamins, plus protein and fibre to keep you full and satisfied well into the afternoon and balance your blood sugar. The nuts, seeds and eggs in this recipe up the protein content further and provide further minerals and Bs. The other ingredients give plenty of flavour but I like to top my patties with some chilli hummus, babaganoush, or avocado and goats cheese for extra deliciousness. Plus, don’t forget the green leaves.

I make the mixture up on a Sunday, shape into patties and freeze. Then, I take them out in the morning as needed to thaw and cook at lockdown lunchtime. Here is how.

 Ingredients

• 2 ½ cups cooked green lentils – also referred to as brown lentils (soak overnight and cook or use organic canned lentils), half whole and half blended to a paste
• 1 cup carrots, finely chopped
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup walnuts, ground
• 1/2 cup sunflower seeds, ground
• 1 cup rolled oats, ground
• 2 eggs, beaten
• 2 tablespoons tomato paste 
• 2 tablespoon Worcestershire sauce
• 1 tablespoon fresh or dried thyme
• 1 tablespoon fresh or dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper, or to taste
• 1/4-1/2 cup wholemeal spelt flour (use chickpea flour for gluten-free)
• polenta for coating
• olive oil for cooking

Method

Use a food processor to prepare all your ingredients in a flash, process each on separately and add to a large mixing bowl as you go. I usually grind my walnuts, then sunflower seeds, then oats, then chop the wetter stuff like onion, garlic and carrot, and lastly blend half my lentils.

Once these are all in the bowl add the eggs, tomato paste, Worcestershire, oregano, thyme, salt and pepper. Mix well.

Then add the flour, starting with a 1/4 cup. Try rolling a 2-inch ball with the mixture, if it is too wet, add the rest of the flour.

Roll into 2 inch balls, coating each ball gently in polenta (spread your polenta out on a plate to do this) and then flattening onto a baking tray lined with baking paper to form discs about 1.5-2cm thick.

Pop your tray/s in the freezer for an hour or so until patties are frozen and enough to handle and then stack them in an airtight container in the freezer until ready to use.

Cooking

Take out your patties a few hours before you want to eat them and let thaw in the fridge.

Cook for a few minutes on each side in hot olive oil until crispy and warmed through.

Go crazy with healthy toppings, e.g.

• try tomato, cheese, onion, rocket and organic tomato sauce
• chipotle hummus, sliced cucumber and spinach
• babaganoush, avocado and tomato
• beetroot relish and cheese
• a fried egg and rocket

Josephine Cabrall

Naturopath

BHSc (Nat)

Recipe modified from Classic Lentil Burgers by https://www.makingthymeforhealth.com/