Lentil Nut Patties With Mushroom Vinaigrette

These Lentil Nut Patties offer a delicious twist on traditional veggie burgers, combining the earthy depth of spiced lentils with the rich crunch of walnuts. The patties are formed with softened onions, carrots, and aromatic spices like thyme and ginger, creating a robust texture that holds together beautifully when pan-fried. Topped with a savory Mushroom Vinaigrette, this dish balances hearty protein with bright, umami-rich flavors. Perfect for a quick weeknight dinner, a satisfying lunch, or as a substantial side dish at a potluck, these patties are naturally vegan and gluten-free.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 310

Dietary: Vegan

Description

These Lentil Nut Patties offer a delicious twist on traditional veggie burgers, combining the earthy depth of spiced lentils with the rich crunch of walnuts. The patties are formed with softened onions, carrots, and aromatic spices like thyme and ginger, creating a robust texture that holds together beautifully when pan-fried. Topped with a savory Mushroom Vinaigrette, this dish balances hearty protein with bright, umami-rich flavors. Perfect for a quick weeknight dinner, a satisfying lunch, or as a substantial side dish at a potluck, these patties are naturally vegan and gluten-free.

Directions

1
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
2
Add the diced onion, minced garlic, and diced carrot to the skillet. Sauté for 5 minutes, stirring constantly, until softened.
3
Add the dried thyme and powdered ginger to the skillet. Sauté gently for 2 minutes until the vegetables are softened but not browned.
4
Remove the pan from the heat and allow the vegetable mixture to cool completely.
5
Place 1 cup of the cooked spiced lentils into the work bowl of a food processor. Puree until a smooth paste forms.
6
Transfer the pureed lentils from the food processor into a large mixing bowl.
7
Add the finely chopped walnuts to the bowl and mix well to combine.
8
Add the remaining 1/2 cup of whole cooked lentils to the mixture.
9
If the mixture appears too dry or thick, add vegetable stock or water 1 tablespoon at a time, mixing after each addition, until the batter is easy to handle but not too moist or thin.
10
Season the mixture generously with salt and freshly ground black pepper.
11
Divide the mixture into 8 equal portions. Form each portion into a round patty, pressing gently to ensure they hold together.
12
Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat.
13
Carefully place the patties in the skillet. Sauté for 2 minutes on each side, until golden brown and heated through.
14
Remove the patties from the pan and drain on kitchen towels. Keep warm while preparing the vinaigrette.
15
Serve the patties immediately, topped with Mushroom Vinaigrette.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 21g33%
Saturated Fat 1.5g8%
Sodium 150mg7%
Total Carbohydrate 28g10%
Dietary Fiber 9g36%
Sugars 3g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lentil-nut-patties-with-mushroom-vinaigrette/