Lentil Cake (Pattie)

July 15, 2015 at 6:19 pm | Posted in dinner, Savoury | Leave a comment
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Lentil cake recipe from peta

Lentil Cakes With Creamy Horseradish Sauce

For the Lentil Cakes:

1 cup dried lentils
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 rib celery, chopped
1 Tbsp. olive oil
1/4 cup Dijon mustard
2 Tbsp. lemon juice
1/2 bunch parsley, chopped
2 cups cooked rice
Salt, to taste
1 cup ground bread crumbs or flour

  • Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
  • Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
  • In a medium bowl, combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, rice, and salt, then mash slightly. Form into small patties.
  • Roll in the ground bread crumbs or flour, and refrigerate while preparing the sauce.
  • When the sauce is done, pan-fry each patty until nice and brown.

For the Horseradish Sauce:

1/4 cup Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
2 tsp. red pepper flakes
Salt and pepper, to taste

  • In a small bowl, whisk all the ingredients together until blended.
  • Serve with the lentil cakes.

This came out to be quite a bit, I had trouble keeping the pattie in shape too, perhaps I added an additional cup of brown rice. I also added paprika, perhaps that contributed to the pattie falling apart.

The trick to golden brown crispy outside might’ve just been coat with enough flour then pan fry with a lot of oil.

tasted quite good


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