Lentil Herb Patties with Fresh Cucumber Tomato Relish

Makes 11 Patties  

Prep time: 20 mins   Cook Time: 20 mins

You asked for more super simple recipes with lentils and amazing student Alexandra has delivered. These have kid-friendly, meatless Monday written all over them.

These patties use canned lentils. It doesn’t get any easier. And, they are a great way to use up leftover quinoa and lentils

Pair them with the fresh cucumber tomato relish as we’ve done here. Or, with plain yoghurt.

Lentil Herb Patties Ingredients

2      Tbsp         Olive oil

½     cup           Onion, finely chopped

1      lg             Clove garlic, minced

3      lg             Mushrooms

½     tsp            Dried herbs (sage, or rosemary, or thyme) or 2 tsp fresh

 1      cup           Parsley, roughly chopped

2      cup           Lentils, cooked

1      cup           Quinoa, cooked

3      Tbsp         Ground flax seeds

Optional: Fresh Tomato Cucumber Relish

1      cup           Roma Tomato, small diced [approx. 2]

1      cup           Cucumber, Peeled, small diced

1      cup           Parsley, finely chopped

¼     tsp            Salt

¼     tsp            Pepper

1      Tbsp         Olive oil, Extra Virgin

1      Tbsp         Red Wine Vinegar [or white wine vinegar]

Lentil Herb Patties Directions

Lentil Patties:

1.       Finely chop the onions and mushrooms, set aside.

2.      In a frying pan over medium heat, heat 2-3 Tbsp of oil, add the onions and sauté the onions 2-3 minutes. Add the garlic and the mushrooms and sauté for another 3 minutes. Add the herbs and sauté until soft ~ 3 minutes.

3.      Turn the heat to low, add the lentils, quinoa, chopped parsley, salt and pepper. Once combined remove from heat.

4.      Let mixture cool for 5 minutes then add the ground flax.

5.      This mixture can sit overnight to let the flavours set in or can be made directly into patties.

6.       Scoop ¼ cup of the mixture and form into patties. Use ½ cup of the mixture if larger patties are desired.

7.      Place 2 tbsp of oil in a frying pan and set it to med-high heat. Once the oil is hot, add the patties. Cook for 2-3 minutes on each side, or until golden brown. The patties can also be baked in the oven at 350° for 10 minutes.

Fresh Cucumber Tomato Relish:

8.     Dice the cucumber and the Roma tomatoes, place in a small mixing bowl

9.      Finely chop the parsley and add to the bowl.

10.  Add olive oil and vinegar and season with salt and pepper.

11.   Serve the lentil patties with the relish.

Recipe and photo by amazing student Alexandra

Looking for more lentil recipes? Check out Banana Lentil Muffins here.