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Vegan Indian Lentil and Hemp Patties


    These delicious patties are so versatile and full of flavour you’ll want to double the batch and freeze in small containers for a quick midweek meal solution. Make ahead for a crowd and reheat in the oven.


    1 cup (250 mL) red lentils, rinsed well
    2 cups (500 mL) water
    1 tsp (5 mL) turmeric, divided
    1 Tbsp (15 mL) ground flax meal
    3 Tbsp (45 mL) coconut oil, divided
    1/3 cup (80 mL) minced red onion
    1 cup (250 mL) very finely diced zucchini (about 1 small)
    3/4 cup (180 mL) coarsely grated, peeled carrot (about 1 medium)
    1 large garlic clove, minced
    1 tsp (5 mL) peeled and grated fresh ginger
    2 tsp (10 mL) ground cumin
    1/2 tsp (2 mL) sea salt
    1/4 tsp (1 mL) ground cinnamon
    1/8 tsp (0.5 mL) cayenne pepper
    2 Tbsp (30 mL) each of chopped parsley and cilantro
    1/2 cup (125 mL) hemp hearts
    2 Tbsp (30 mL) chickpea flour
    1/2 cup (125 mL) panko bread crumbs or cornmeal

    Combine lentils, water, and 1/2 tsp (2 mL) turmeric in small saucepan and bring to a gentle boil. Cover and gently simmer over medium-low heat for 8 minutes until lentils are almost tender. Transfer to bowl and stir in flax meal. Set aside to cool. Lentils will still be quite moist but will thicken and absorb any excess liquid while cooling.

    Meanwhile, prepare vegetables. Melt 2 tsp (10 mL) coconut oil in medium-sized sauté pan. Add onion, zucchini, carrot, garlic, and ginger and sauté until onion is soft. Reduce heat. Stir in remaining 1/2 tsp (2 mL) turmeric and seasonings. Gently heat to dissolve. Remove from heat and stir in chopped parsley and cilantro. Sprinkle with hemp hearts and chickpea flour, and fold vegetables into cooled lentils. Refrigerate until chilled so they can be easily formed into patties.

    To form into patties, scoop up 1/4 cup (60 mL) lentil mixture and using lightly dampened palms shape into small thick patties. Dredge in bread crumbs or cornmeal and place on platter. Continue shaping patties, placing sheet of parchment paper in between single layers. Patties can be frozen in tightly covered container at this point, if you wish.

    Melt remaining coconut oil in large frying pan. Fry 2 or 3 patties at a time (do not crowd in pan) over medium to medium-high heat in hot oil until golden and crisp, about 2 to 3 minutes. Keep warm in covered container in 200 F (100 C) oven until ready to serve.

    Serve with chapatis, thick plain yogurt or cucumber raita, diced ripe tomatoes, chutney, and crisp curly leaf lettuce.

    Makes 12 patties.

    Each patty contains: 142 calories; 7 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (1 g sugars, 4 g fibre); 107 mg sodium

    source: "Hemp Power", alive #384, October 2014


    Vegan Indian Lentil and Hemp Patties




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