Red Lentil Vegan Patties

We’re not vegan in our house but we do minimise our red meat intake and enjoy a wide variety of plant-based foods like beans, nuts, whole grains and other veggies, and I seem to be drawn a lot (not always!) to vegan cooking.

Lentil patties are a delicious way, as well as a time- and budget-friendly great way to boost your legume, vegetable and herbs/spices intake!

They are also an anti-inflammatory food, meaning they help combat systemic inflammation, while an anti-inflammatory diet is associated with a reduced risk of chronic disease.

Ingredients:

🌱 3/4 cup dry red lentils

🌱 1 cup vegetable broth or salted water

🌱 5 tablespoons chickpea flour (may need a little more)

🌱 1 tablespoon ground chia seeds

🌱 1 small capsicum, finely diced

🌱 1 medium onion, finely diced

🌱 3 cloves garlic, chopped

🌱 3 tablespoons fresh parsley

🌱 1 teaspoon paprika

🌱 3/4 teaspoon cumin

🌱 1/2 teaspoon onion powder

🌱 1/2 teaspoon salt

🌱 Olive oil for panfrying

Method:

🔪 Rinse lentils and transfer them to saucepan with vegetable broth, bringing to boil and then simmering until lentils are soft and broth/water has evaporated

🔪 Add oil to heated pan and lightly fry onion, garlic and capsicum until onion is translucent (do not brown)

🔪 Add all ingredients to food processor and pulse twice or 3 times until mixture is combined.

🔪 Add a little more flour until mixture is shapeable.

🔪 Form 8 patties and fry with a little olive oil, cooking for 2-3 minutes on each side, until brown and crispy.

Try with a garlic yoghurt dip, with a garlic/herb tahini, yoghurt-mint sauce, or simply with a salad!

Enjoy!