Ever get tired of frozen veggie burgers? Bland and tasteless, they’re not exactly a meal that elicits much excitement. So what’s the answer on friendly Saturday afternoons when your family asks for handhelds? You make these Spiced Vegan Lentil Patties, brimming with exotic Indian flavors like ginger, cumin and curry and seasoned with cayenne and cilantro. Serve them burger-style with traditional toppings like lettuce and tomato, or kick it up a notch with chutney, mustard and amaranth greens.
Spiced Vegan Lentil Patties
Make 6-8 patties
½ cup lentils, washed and sorted
½ cup frozen peas, defrosted
½ cup carrots, shredded
½ cup onion, finely chopped
½ cup plain bread crumbs (optional)
¼ cup uncooked creamy brown rice farina
½ tsp. ground cumin
½ tsp. ginger root, peeled and minced
¼ tsp. curry powder
¼ tsp. sea salt
¼ mustard seeds (optional)
1/8 tsp. cayenne pepper
8 oz. red potatoes, peeled and cubed
3 cloves garlic, minced
2 tsp. cilantro
- Place lentils and potatoes in a medium pot and cover with water. Bring to a boil, reduce heat and simmer for about 20 minutes, or until soft. Drain and set aside to cool.
- Preheat oven to 400 F and lightly oil a parchment-lined baking sheet.
- In a mixing bowl, mash the cooled mixture of lentils and potatoes until smooth. Add peas, carrots, onion, farina, ginger, garlic, spices, salt and cilantro and mix until fully combined.
- Using about 1/3-1/2 cup, divide mixture into 4-inch patties. Coat in bread crumbs, if using.
- Bake for 17-20 minutes, flipping halfway through.