These herbed lentil patties are little morsels of spring joy in my world. I love herbs and this time of year they start to grow here in Sweden and grace my food with the most delicious freshness. The fresh herb taking center stage in this recipe is parsley while I include powdered coriander seed and fried rosemary as well for more depth. You could totally include any herb you have on hand though. Sage, oregano, tarragon, thyme and chives would all be delicious additions.

I decided to include this patty recipe in my new video all about cooking with lentils because I think lentils are perfect to use in patties and balls. The recipe in this post can actually be adapted to different shapes and you can make balls, regular sized patties and the smaller patties that I am making here out of the same mixture. The mixture shared is really also a great base that you can vary with different spices and additions like sun dried tomatoes or olives or nuts are just some examples.

To go with the patties I make a simple slaw with the last of those winter veggies before the new shiny spring and summer vegetables start arriving on our shelves here in Sweden. I love a good crunchy slaw and like to keep it fresh dressed mainly with citrus. The slaw and the patties go together in little lettuce cups to make a lovely spring combo. I drizzle mine with some lemon tahini dressing but you could use any sauce or dressing you like personally or have on hand. Basically this dish can be switched up to make many different flavour sensations so let your imagination run wild and enjoy!

Malin x


Herbed Lentil Patties in Lettuce Boats

Serves 3-4.


INGREDIENTS:

For the patties:

1 cup French green lentils or regular green lentils, soaked for an hour if you wish

0,5 cup cooked white or brown rice

1 tsp vegetable stock powder or 1 vegetables stock cube

1 tbsp + 1 tsp soy sauce or tamari

1 bay leaf

2 cups water

0,25 cup coarse ground oats

1 large handful chopped parsley

1 tsp ground coriander

1 tsp dried rosemary

1 tsp garlic powder

1 tbsp extra virgin olive oil

For the slaw:

2 large handfuls thinly sliced cabbage

1 large carrot, grated

1 small red onion, sliced into half moons

1 handful chopped fresh parsley

1 lime, juice only

Salt and black pepper

Serve with:

2-3 heads gem lettuce or 2 small heads romaine lettuce

Lemon tahini dressing

More parsley for sprinkling


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