You love vegan patties, but the experience of making them brings back nasty memories: that crumbly texture & they keep falling apart when you cook or eat them. Although some of them might be tasty in the end, the time and effort you put in making them is not worth it. They will just never behave like their sisters “meat patties”!
After a few (more or less) failed attempts to make lentil & buckwheat patties, black beans & mushroom burgers, cooked chickpeas patties etc., I decided it was just not worth it. Until I came up this recipe. The secret is you DO NOT COOK the lentils! Just soak them overnight, blend and mix them with spices and herbs to your liking. It is that easy!
These vegan patties are so easy to make, not time consuming at all and so amazingly tasty that you will stick to this recipe forever. At least I did! They will hold together like normal meat patties do and my version also tastes like the ones my father used to make at home.
- I love the taste in my version thanks to the ground coriander + garlic + the coconut. So I really think the tastes is complete if you use coconut oil for frying (and healthier), but you can use any other vegetable oil if desired.
- Red onions and red bell pepper can be a nice addition.
- I love my food very flavorful, so I usually use a lot of onions and garlic. If you feel it’s too much for you, you an reduce the quantity as you feel. But for me they re the key.
- I like having small pieces of caramelized onions when I bite into the patty, but this is not your thing, you can blend the onions together with the lentils and garlic.
- I didn’t try baking them in the oven, but I suppose you will need to brush them with some oil to prevent them from getting dry.
- They also freeze well.
What you will need for this recipe:
350 gr dried brown lentils, soaked overnight
5 medium garlic cloves (even less if you don’t want them garlicky, but the more, the better)
2 small yellow onions or 1 medium one (can add red onions as well for more colour)
2 spring onions, finely chopped
3 – 4 tablespoons chopped parsley (the more, the better)
2 tablespoons psyllium husk meal
salt & pepper to taste
coconut oil to fry
- Soak the lentils overnight in cold water.
- Wash and rinse the lentils.
- Blend the lentils together with the garlic and half of the onions. I use an immersion blender.
- Mix with the remaining onions, chopped spring onion and parsley.
- Add the ground coriander and salt & pepper. At this point, you will get a fluffy batter, but not too moist, you should be able to form the patties very easily. (see photo below)
- Let batter rest in the fridge for minimum 1 hour.
- Form patties as in the photo below and fry them for 2-3 minutes in coconut oil on one side until golden, but not too brownish.
- Serve with baked sweet potatoes, mashed green peas and cucumber cilantro salad. Or in a sandwich.