Lentil Black Rice Patties for a Quick Meal
Have you ever wanted a good vegetable patty but all you could find was in the freezer section at the market? I have the solution for that. Introducing the lentil black rice patties! The recipe that follows is large, but you can change the proportions easily by simply adding in how many people you want to serve.
These lentil black rice patties are so flavorful and very filling. They’re a real treat to make and have on hand for a quick meal. The addition of sweet potatoes gives these patties a nice texture that stays together nicely when forming into a ball, prior to flattening them. I’ve pan fried these in a little bit of coconut or olive oil until they are golden brown and crisp on the outside. You can also bake them in the oven. Top them with tomato, lettuce and fixings for a great burger or keep it simple and add a cool cucumber, yogurt sauce with a large side salad. You can even add more herbs and spices and turn this dish into one with the flavors of India.
These patties freeze really well too! Just place each patty between a sheet of wax paper and seal tight in a plastic bag or foil. You don’t have to buy frozen meatless patties anymore. Just make some yourself! Let us know how you prepared and served them in the comments section below and please don’t forget to rate the recipe.
Lentil Black Rice Patties
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6 min on stove top, 40 min baked
Rinse the lentils and cook according to package (1 part lentils to 2 parts pure filtered water). Drain all extra water from pot and allow to cool.
Ideally, have your black or brown rice precooked and already cooled as well. Make sure the rice is very dry. Otherwise, cook the rice and be sure all water has been absorbed and allowed to cool completely before adding to the mixture.
If baking your patties, preheat the oven to 450 degrees. Lightly grease a baking pan.
If frying on top of the stove, use a large pan to hold the number of patties you will be serving.
In a food processor, combine the onion, garlic, sweet potato chunks, sliced carrots and walnuts. Use the pulse setting and pulse until all ingredients are mixed and finely chopped to a uniform consistency.
Add the cooked rice and lentils and process once more, scraping the bowl as needed. Transfer the mixture to a large bowl.
Add the rest of the ingredients and mix well. Add the corn meal until the mixture is thick and able to form patties. Separate out the amount of patties you'll need and form them into balls, then into patties. Keep patties no larger than your turner so they hold their shape when turning over.
If cooking them in a fry pan, add about 1 Tbsp of coconut oil to the pan and allow it to get hot. Place the patties into the pan and turn the heat to medium. Check often for an even dark brown color (about 4 minutes), then carefully turn them over while adding more coconut oil to the pan. You can "butter" the top, uncooked side with coconut oil before turning as well.
If baking, place the patties on the baking pan. Bake for about 15-20 minutes, then carefully turn them over. Return to the oven and bake for another 15-20 minutes or until nicely browned and crisp.
Serve patties by themselves, with cheese or Tzatziki sauce (as pictured), or on a bun as a burger. Add your favorite toppings and enjoy them.
The mixture can store in the fridge for a few days or you can make patties with any remaining mixture, freeze or store in the fridge for a couple of days later.
Recipe Credit: Cathy Dick (adapted from www.onegreenplanet.com)
These patties store great. Increase the recipe and make a bunch to freeze! Please share all the ways you serve these great patties. We love to hear your insprirational ideas.