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Lentil patties
This recipe is inspired by falafel—vegetarian balls or patties that are usually made from chickpeas. My version features similar ingredients, but the use of lentils as a substitute for chickpeas gives the patties a sturdier, almost meaty taste, which is why I like to serve them as I would burgers.
Topping a lentil patty with sautéed mushrooms, kale leaves, and a curried mayo results in a sandwich that is guaranteed to please everyone, even serious meat lovers.
SERVES
15
TO
20
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 zucchini, grated
- 2 bay leaves
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- Two 540 milliliter cans of lentils, drained and rinsed
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 1/3 cups bread crumbs
- 1/3 cup Greek yogurt, strained
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Directions
- In a nonstick skillet, melt the butter and sauté the onion and garlic. Add the zucchini and bay leaves, and cook for two minutes. Remove the bay leaves.
- Transfer the mixture to a food processor, then add all the remaining ingredients. Process until the ingredients are combined and you reach a texture that resembles ground meat.
- Create twenty five centimeter patties. If the mixture is too sticky, add more bread crumbs.
- In a lightly oiled nonstick skillet, cook the patties over medium-high heat.
- Serve in slider buns, seasoned with curry yogurt mayonnaise.
- Hubert' s tip: You can freeze the cooked lentil patties for up to three months. As an alternative, serve them with curly lettuce and tomato slices.
Excerpted from Yogurt Every Day Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
