Lentils are cheap, easy to prepare and are packed full of healthy goodness. They are high in both soluble and insoluble fibre, helping you to balance blood sugars and giving you some slow release energy. They are also high in the minerals magnesium & folate, both good for your heart and blood flow and iron, for energy. I tried many variations till I came up with this recipe, and we are really liking it in my house! I think the nutritional yeast ( also called savoury yeast ) makes a big difference, do get some if you can because I think it changes the taste of this recipe completely. High in Vitamin B12 its perfect for a veg`n dish, and has a lovely cheesy taste.
A couple of tips when making it. I found that if I boiled the rice till its super soft and then mashed it, it is quite a gooey consistency which meant I needed more dry ingredients to hold the mix together. So in one batch, I used the extra ground sunflower/flaxseed and in one where I cooked the brown rice until just done, I didn’t. You will need to shape one of the patties and see if it holds together well. It should be quite a wet mix, but retain its shape. It helps to refrigerate for at least 30 minutes, but an hour is ideal. And they can of course be frozen, uncooked.
Makes 8 large patties
- 1 cup brown lentils
- 1 cup brown rice
- 4 cloves garlic
- 1/2 white onion, diced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon hot chilli powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 Tablespoons nutritional yeast
- 1 tablespoon chia seeds soaked in 3 tablespoons water
- 3 tablespoons spelt flour, or flour of choice
- ‘extra’ 1/2 cup ground sunflower or flaxseed if necessary
- Cook the lentils with 3 cups of water until just done, drain
- Cook the brown rice at the same time, then mash, and add to the drained lentils
- Fry the onion, minced garlic, and all the spices (NOT the nutritional yeast) using a bit of water to avoid sticking and burning.
- Add the onion mix and nutritional yeast to the lentils and rice and mix well- I use my hands so I get an even mix
- Add the chia gel and the spelt flour, mix again
- At this point, if you think your mix is not holding together enough, add the ground seeds. If you add too much flour it ruins the texture a bit.
- Wet hands and form mix into 8 large balls and then flatten and shape
- Refrigerate for at least 30 minutes to 1 hour before cooking
- Fry on low heat to cook patties right through, or bake them in the oven which is even better, at 180C, for about 8-10 minutes each side
- Before serving shake a bit of nutritional yeast on to each patty