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Before you jump to Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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Hence, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to red lentil veggie burger patties - healthy, vegan and delicious! recipe. You can have red lentil veggie burger patties - healthy, vegan and delicious! using 11 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
- Take 1 cup red lentils (small, a deep coral color)
- Take 1/2 cup red quinoa
- You need 1/3 cup cooked brown rice, optional
- You need 1 small purple onion
- Use 4 clove garlic
- Use 1/2 bunch parsley, leaves only
- Take 1 1/2 tbsp olive oil
- You need 2 tbsp almond butter, optional
- You need 1 tbsp raw tahini (sesame seed butter), optional
- Take 1 salt and pepper to taste
- Provide 1 vegetable oil for frying
Instructions to make Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
- The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe.
- Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition.
- Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties.
- Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins.
- Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins.
- Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture.
- Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong.
- Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side.
- Yields 8 burger-style patties or 12-16 smaller patties.
- I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it.
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