These red lentil veggie patties are a nutritious and flavorful dish, perfect for a light meal or a hearty snack. Packed with protein and vegetables, they are served with a tangy sour cream sauce that complements their savory taste. This recipe is versatile and can easily be made vegan.
Preparation Time:
- Preparation: 20 minutes (plus 2 hours soaking time)
- Cooking: 20 minutes
- Total: 2 hours 40 minutes
Ingredients:
For the Patties:
- 250g red lentils
- 1/2 teaspoon cumin
- 50ml water
- 1 zucchini, grated
- 1 bell pepper, chopped
- 1/2 red onion, finely chopped
- Black pepper to taste
- 1/2 teaspoon salt
- Olive oil for frying
For the Sauce:
- 1.5 tablespoons sour cream (use vegan sour cream for a fully vegan dish)
- A little coriander, chopped
- Black pepper to taste
- 1 teaspoon soy sauce
Directions:
- Soak Lentils:
- Rinse the red lentils and pour water over them. Let them soak for at least 2 hours. After soaking, drain the water.
- Prepare Lentil Mixture:
- In a blender, add the soaked red lentils, cumin, and 50ml of water. Blend until smooth.
- In a large bowl, mix the lentil mixture with the grated zucchini, chopped bell pepper, finely chopped red onion, black pepper, and salt. Mix well until all ingredients are fully combined.
- Fry Patties:
- Heat olive oil in a large skillet over medium heat.
- Shape the mixture into patties and fry them in the hot oil until golden brown on both sides, about 3-4 minutes per side.
- Remove the patties from the skillet and place them on a paper towel to drain any excess oil.
- Prepare the Sauce:
- In a small bowl, mix the sour cream, chopped coriander, black pepper, and soy sauce.
- Serve:
- Serve the patties hot with the sauce on the side.
Serving Suggestions:
- Serve these patties with a fresh green salad for a light meal.
- Pair them with a side of roasted vegetables for a more substantial dish.
- Enjoy them in a wrap with some lettuce and tomatoes for a quick and healthy lunch.
Cooking Tips:
- Ensure the lentils are well-drained after soaking to avoid excess moisture in the patties.
- Use a non-stick skillet to prevent the patties from sticking and breaking apart.
- If the mixture is too wet, add a little flour or breadcrumbs to help bind it.
Nutritional Benefits:
- Red Lentils: High in protein, fiber, and iron.
- Zucchini: Low in calories, high in vitamins A and C.
- Bell Pepper: Rich in vitamins A, C, and antioxidants.
- Red Onion: Contains antioxidants and anti-inflammatory properties.
Dietary Information:
- Vegetarian: This recipe is vegetarian.
- Vegan: Use vegan sour cream to make this recipe fully vegan.
- Gluten-Free: Naturally gluten-free, but check soy sauce for gluten-free certification if necessary.
Storage:
- Store any leftover patties in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe:
- Flavorful: A blend of spices and vegetables makes these patties burst with flavor.
- Nutritious: High in protein and packed with vegetables.
- Versatile: Great as a main dish, side dish, or snack.
- Easy to Make: Simple ingredients and straightforward preparation.
Conclusion:
These red lentil veggie patties are a delicious and healthy option for any meal. Their combination of red lentils and fresh vegetables provides a satisfying texture and flavor, while the tangy sour cream sauce adds a delightful finishing touch. Enjoy these patties hot and fresh, and savor the nutritious benefits they bring to your table!