Forgot to take photos of tonight’s dinner, but I wanted to make sure to get the recipe in before I forgot what I put in it. I have some left-over patties we’ll be cooking up tomorrow and I’ll try to remember to take a photo then.
Thogg liked these. We ate them with a sour cream garlic and herb sauce and also some ketchup and mustard on buns with lettuce. I had one for a snack with some shredded cheese on top and then dolloped with the herb sauce. Tasty! Om nom nom.
- 1 cup of red lentils
- 1x 14oz can of chickpeas – drained
- 2 cups of dried whole wheat bread crumbs (finely ground with no seasoning)
- 1 large onion – peeled and roughly chopped
- 2 cloves of garlic – peeled and minced
- 2 inch piece of ginger – peeled and sliced thin
- salt and pepper (to taste)
- 1.5 Tbs olive oil or other cooking oil
- 1/2 Tbs paprika
- 1.5 tsp garam masala
- 1/2 Tbs cumin
- 3 Tbs minced parsley
- 2 Tbs minced cilantro (corriander)
- Pick through the lentils for any rocks and debris. Rinse them and then place them in a large pot of boiling water. Simmer for 10 minutes. Drain lentils and set aside.
- In a large pan over medium heat cook the onions in the olive oil. When they become translucent add the garlic and ginger. Cook until the mixture almost gets a little golden. You don’t need to caramelize, but you want to cook out some of the water. Add the paprika, garam masala and cumin. And cook for another minute.
- Place the onion mixture in a food processor and puree until a paste starts to form. Add the drained chickpeas and 1/2 of the drained cooked lentils. Pulse until combined and no large chunks remain. When the chickpea mixutre is cool enough to handle place it in a large mixing bowl and add the rest of the lentils, the bread crumbs, a few healthy pinches of salt, several grinds of fresh pepper, and the parsley and cilantro. Mix thoroughly with clean hands. You can take a small pinch of it and throw it on a plate and microwave it to sample it and check that your seasonings are good.
- Once you have the right amount of salt (it will depend on how salty your canned chickpeas are), divide the mixture into 10 portions. Roll each portion into a ball. Dip it in a little flour and smash it into the shape of a patty. Refrigerate the patties for at least 20 minutes and then cook on a grill brushed with oil or in a frying pan with a little oil.