Introduction: Spiced Chickpea Lentil Patties With Garlic Coriander Cream

About: Bonjour! My name is Cassandra, I am an Australian with a passion for cooking, sharing, and exploring seasonal local produce. I am inspired by memories of my childhood growing up in the hinterland of Byron Bay,…

Spiced chickpea lentil patties with garlic coriander cream are the perfect pattie that will surely satisfy vegetarians and omnivores alike. Packed with plant based protein and exploding with flavor, these patties are so simple to prepare and delicious. You can use your imagination with this recipe and really top your patties with what ever you love, including avocado and sautéed onions and served on top of a green salad, they are also fantastic tucked into a little burger bun if thats what you fancy. Great served cold at picnics, hot off the BBQ or for a nutritious midweek meal.

Makes approximately 12

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Step 1:

Spiced Chickpea Lentil Patties

400 gram can of chickpeas, rinsed and drained

1 cup of red lentils

1.5 cups of vegetable stock

1/3 of a cup of hemp seeds (optional)

1 medium red onion, finely chopped

3 cloves of garlic, finely chopped

1 tblsp. of olive oil

2 tblsp. of tandoori powder

3 tblsp. of fresh coriander, finely chopped

Pinch of sea salt

Pinch of ground black pepper

1 cup of gluten free breadcrumbs (you can use regular breadcrumbs too)

1 organic egg, lightly beaten

2 tblsp. of olive oil or coconut oil, for frying

Gluten free flour or plain flour for dusting

In a medium size pot, bring the vegetable stock to the boil and add the red lentils. Cook, uncovered on a simmer for 10 minutes or until the lentils are tender, then drain well in the sink.

In a large frying pan add the olive oil and heat over medium heat, once hot add the onion and cook for a few minutes, then add the garlic and ginger. Continue cooking until the onions are tender, then add the tandoori powder, fresh coriander, sea salt and ground pepper and cook until fragrant.

Transfer the onion mix to a large mixing bowl and add the lentils, drained chickpeas and hemp seeds. With a a hand blender, blitz the mix until it is 70% smooth, leaving some chunks of chickpeas and lentils in the mix. Now add the bread crumbs and the lightly beaten egg, mix throughly until all ingredients are well combined.

Refrigerate for at least 30 minutes before making the patties. In a large fry pan add 2 tablespoons of olive or coconut oil and heat on medium/high heat. Whilst the oil is heating pinch off a palm size ball of pattie mix and roll to form a small ball, flatten slightly and dust in a little flour. Place into the hot frying pan and cook evenly on each side until a nice golden crust has formed. Repeat with the rest of the mix.

Serve your patties on a bed of green salad and top with creamy garlic & coriander sauce, nigella seeds and if desired, chili flakes. Please note: You can also cook these patties direct on the BBQ and the pattie mix freezes very well.

Step 2:

Garlic & Coriander Cream

1/2 cup of natural greek yoghurt

1 clove of garlic, finely chopped

2 tblsp. of fresh coriander, finely chopped

1 teaspoon of honey

1/2 small lemon, juiced

Pinch of sea salt

In a bowl toss combine all of the ingredients together. Refrigerate slightly and serve on top of your chickpea & lentil patties.