Crispy Mushroom Lentil Patties
Serves 4
10 mins prep
60 mins cook
70 mins total
These crispy mushroom lentil patties came about from a desire to use up a stock of lentils and an accidental longer bake time, resulting in a perfectly crispy crust and tender, flavorful inside. Served with a homemade Tzatziki Sauce.
0 servings
cupred onion
tsppaprika
tspfresh garlic
tsplemon juice
tspolive oil
tspchili powder
tspblack pepper
tbspcucumber
tspsalt
tspcumin powder
cupmushrooms
cuprolled oats
tsppepper
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Preheat oven to 400°F. Rinse lentils until water runs clear. Boil in 1½ cup water in a small pot over medium heat, stirring occasionally, until tender, about 20 min. Set aside to cool. Heat oil on a skillet over medium and fry onions, garlic and mushrooms till cooked, 5 min. Add ¼ cup water if needed. Let cool. Pulse oats in a food processor for 30 sec to make oat flour. Combine lentils, mushrooms, oats and spices in a bowl and mix. Transfer to food processor and pulse to form a coarse-grainy paste, about 15 sec. Divide mixture into 4 and flatten into disks (3” diameter and ½” thick) using hands. Bake for 30-35 min, flipping halfway. Mix sauce ingredients in a small bowl. Dip and enjoy the crisp while still warm!