Monday, December 12, 2011

Whole Foods to Thrive recipe review: Indian-Spiced Lentil Hemp Patties

The last recipe I made from this book was so easy and delicious I figured that others would be too so I took a crack at another one. If you wanna check out the Black bean chili pizza I made, you can do so here. This time I made a burger pattie, but I didn't eat it like a burger with a bun and such. 

Indian-Spiced Lentil Hemp Patties
2-3 tbsp coconut oil, for frying
1 cup diced yellow onion
1 stalk celery, minced
1 cup red pepper, diced
6 medium cloves garlic, minced
14 tsp ginger powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1/2 cup hemp seeds
3 tbsp sprouted flax powder or finely ground flax seeds
1 1/4 cup cooked red lentils
1/2 tsp sea salt

1. In a medium frying pan, heat 1 tbsp coconut oil over medium-high heat. Add the onion, celery and red pepper, and saute until the onion is translucent and the vegetables are soft. Add the garlic and saute for 1 minute longer. Remove from heat and transfer to a large bowl.
2. To the vegetable mixture, add the remaining ingredients and mix well, mashing the lentils with a fork. Adjust salt as needed. Hand-shape into 4-6 patties.
3. Heat the remaining coconut oil in a large frying pan over low heat. The lower the heat the better, as it will allow the patties to cook longer and get a better crust.  Place the patties on the pan carefully and cook until brown underneath, about 10 minutes.  Flip the patties over and repeat on the other side. Serve warm.

Veggie mixture

Hemp seeds and ground flax seeds

All ready to go!

NOTE: I did not have a red pepper in the house so I used a carrot and an extra stalk of celery. I also processed all the veggies in the food processor including the onions and fried them at the same time. I used NO oil, just water. I kept the heat at medium to prevent it from sticking. I also didn't have red lentils, so I subbed green lentils. THEN I didn't pan fry, but I baked them at 375 for 25 minutes on each side. (depends on size). I only sprayed a little Pam on it. 


Topped with spinach and my Tahini Dressing

Mmmm, patties, raisin chutney, roasted delicata squash, and kale

Delish meal for 2
This meal is so loaded with fiber and protein its insane. The raisin chutney I just threw together at the last moment. I've always thought chutney's were so complicated to make but I was wrong. 

Raisin Chutney
1 cup raisins
1/2 lemon, juiced
1/2 tsp sea salt
1 tsp chili flakes
1/2 red onion
1/4 cup water
1 tsp fresh ginger

Put all ingredients in a food processor and processor until smooth-ish. I just pulsed till the raisins were no longer full raisins. Was for about a minute or so. 

Also, cuz we're red wine whores, we picked up a bottle of wine to go with our afternoon lunch. Have you ever had this bottle before? Its a cheapo bottle, under 15  I think. But the reason I got it was because of the bottle. I loved the chili pepper on it. AND bonus, it was quite delish! I'll def get it again. 

Of course its empty.



1 comment:

  1. Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Philippines food orsnack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron.They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats.  I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious.