Red Lentil Patties with Mushroom Gravy
Baked patties of cooked red lentils bound with chickpea flour, bread crumbs, flaxseeds, and nutritional yeast, served with Mushroom Gravy or tucked into tortillas with salsa. A legume-forward plant-based entrée.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4 to 6 servings
- Category
- Main Course
Nutrition (estimated)
per 1 patty- Calories
- 220 kcal
- Protein
- 13 g
- Fat
- 1 g
- Carbs
- 40 g
- Fiber
- 8 g
- Sugar
- 3 g
- Sodium
- 200 mg
Ingredients
- red lentils
- red onion
- garlic
- ground flaxseeds
- white miso paste
- chickpea flour
- whole-grain bread crumbs
- nutritional yeast
- parsley
- tomato paste
- thyme
- pippali
Instructions
- Boil lentils in 2 cups water; reduce heat, add red onion and garlic, cover, and simmer ~8 min until tender. Drain if needed.
- Combine flaxseeds and miso with 2 tbsp hot water; rest 2–3 min to thicken.
- Mix lentils with flaxseed mixture, chickpea flour, bread crumbs, nutritional yeast, parsley, tomato paste, thyme, and pippali.
- Form into 6 patties on a parchment-lined sheet. Bake at 400°F 15–20 min, flipping halfway.
- Serve topped with Mushroom Gravy.