Herbed Lentil Patties in Lettuce Boats with Crunchy Slaw

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

METHOD:

Drain and rinse the lentils if you soaked them or simply wash them thoroughly if not. Add them to a pot along with the vegetable stock powder, a tsp of soy sauce, the bay leaf and the water. Give it a mix around, cover with a lid and bring it to a boil. Once boiling turn the heat down to a simmer and cook for roughly 30 minutes or until the lentils are tender but not completely mushy, this will take a little longer if you have not soaked the lentils beforehand. The water should be soaked up when the lentils are done but if not you can simply drain the excess water.

While the lentils are cooking prepare the slaw. Place all the prepped vegetables in a bowl and drizzle the lime juice over them as well as season with salt and black pepper. Toss to combine and set it aside as you prepare the lentil patties.

Preheat your oven to 180 degrees celsius fan assisted in preparation for your lentils patties. This is optional. Some of you might like to simply cook the patties in a pan and some might like them a little firmer and for this you can cook them for 10 minutes in the preheated oven after frying.

Once the lentils are cooked split them in two. Place one half in a blender bowl or food processor and leave the other half to one side. Add the cooked rice, all the spices as well as the olive oil and 1 tbsp of soy sauce to the food processor along with the lentils. Blitz until combined into a shaggy paste. Scrape it out into a mixing bowl and add the remaining lentils in with it. Sprinkle in the chopped parsley and the coarse oat flour*. Use your hands to mix all the ingredients well and form roughly 15 small patties out of the mixture.

Heat a skillet or frying pan over medium heat. Drizzle a little oil into the pan and fry the patties for a couple of minutes each side and then, if you wish, place them on a lined baking sheet and bake them in the oven for roughly 10 minutes. The frying will give them a nice texture on the outside and the baking will make them more firm all the way through.

Serve warm in lettuce leaves along with the slaw and a drizzle of lemon tahini dressing.

 

* I make my oat flour simply by pulsing it in a blender. For this recipe I prefer it to be on the coarser side while for baking I would blend it until more of a powder. In this recipe this flour will help reduce the moisture somewhat in the mixture.

boats cabbage carrot coriander cups french herbs lentils lettuce parlsey PATTIES patty puy red onion rice rosemary slaw
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