Mar 30, 20232 min read

Red Lentil Cauliflower Patties

Red Lentil Cauliflower Patties served with a Maple-Mustard Dressing.

These lentil patties are thick, crisp and hearty, and packed with flavour and protein! I served these wholesome patties on a bed of microgreens, with a delicious, sweet and tangy maple-mustard dressing, and a side of avocado.

This was a super delicious and nutritious meal!

I hope you give this recipe a try. I think you will LOVE it! We sure did!

Yield 10 Patties

For The Patties

Ingredients

2 1/2 cups of soaked red lentils (soaked overnight)
1 1/4 cup cauliflower florets (cut into small pieces)
3 tbl chopped pimentos
2 tbl nutritional yeast
2 tsp paprika
2 tsp roasted geera/ cumin
Fresh sprigs of Thyme
2 tsp minced garlic
1/2 cup Oat flour
Himalayan pink salt to taste
2 tsp Olive Oil or Coconut Oil

Method

Rinse and drain your soaked lentils, and place in a pot with water. The water should be about 1 inch above the lentils. Partially cover and cook on medium heat for 10 minutes or until the lentils are tender. You can stir in between to avoid sticking. Turn of the heat, strain, and set aside. No need to squeeze out the water.
Sauté pimentos, garlic and thyme in a pan with 2 tsp olive oil until fragrant. Add the cauliflower, paprika, geera, and nutritional yeast. Stir and cook for about 5 minutes. Then fold in the cooked lentils, add mineral salt to taste and stir for about 2 minutes until everything is combined and flavourful.
Transfer the mixture to a glass bowl and mix in the oat flour until everything is combined. Allow to cool for a few minutes, then cover and place in the fridge for 30 minutes or until you're ready to form into patties.
Scoop about 1/4 cup mixture and form them into patties at your desired thickness. Wet your hands in between to avoid the mixture from sticking to your hands.
Heat a pan on medium heat, add 2 tbl olive oil and pan fry the patties on both sides until golden brown. Add more olive oil if needed. The patties will easily remove from the pan with properly cooked.
Serve with a maple-mustard dressing / dip, on a bed of microgreens. Microgreens contain a powerhouse of nutrients and are easy for the body to digest. I added a few slices of avocado and dug in! For lunch the next day, I served these with baked sweet potato wedges. It was a super hearty and delicious combination.

For The Dressing

Ingredients