I do like lentils. Especially the red ones. I've been looking for a recipe to make patties for an age. I have a chickpea patty recipe (falafel really). It's nice, but...anyway, browsing somewhere, I found this recipe and sent it to myself. As one does...
Last evening, for our usual meat free Monday (which I also try to make entirely plant-based), I gave it a whirl. It does take some planning, and doing, ahead: the lentils need to be soaked for at least 2 hours. I remembered and put them in to soak at lunch time. I tackled the rest way later than I should have. Both The Husband and I are working. He on the monster bathroom project and I, on my usual, but with a gazillion interruptions. I needed to "play" and when he got in after 7pm, there I was...ahem...
I will make them again but have to find a way to be sure that they don't fall apart. The mixture was too wet even though I squeezed out excess water and baked them. Next time I will drain the lentils (even though it didn't seem as though they needed it). I did add a tablespoon of harissa to the tomato paste but I don't think that should have been material. Actually, I'll add that as an essential ingredient when I get to properly writing up the recipe.
I turned them into stacks on my sourdough rolls with sautéed brinjal spread with homemade wholegrain mustard, seared courgettes (zucchini), onion marmalade and pepperdews.
I had garlic vegan mayo on the side and the mélange definitely needed that acidity.
Oh, and the mixture made 6, so we have 2 more meals with these.
The four left over will go into the deep freeze. They might well have firmed up by them. I shall report back in due course...
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.