In the last six months I've learned how to sprout lentils. LOVE LOVE LOVE! They are a bit crunchy and at the same time taste like a lentil meets a plant. Perfect with some olive oil and garlic. Makes a great addition to salads and can take center stage in a dish. LOVE. As is always the case, I sprout way too many for me to eat in a week. This last sprouting session gave me so many sprouts, I ate them for days and gave a bunch to my mom and froze a bunch of them (haven't defrosted them yet, so not sure how they will hold up). Still as the week wore on, I needed to find a way to eat them in a different way because I was getting tired of the same lentil salad.
Thus the Sprouted Lentil Fritter/Burger
Ingredients:
1 cup sprouted lentils
1/2 cup cooked bulgur
1/2 egg
2 crackers, crushed, I used ak mak wheat crackers-- or bread crumbs or panko
salt/pepper/cayenne pepper
1/2 onion, chopped
1/2 carrot, chopped
2 cloves garlic
olive oil
pan frying oil (I used grape seed)
herbs (optional)
1/4 shredded cheese (optional)
Directions:
Sautee onions and carrots until onions are translucent. Let cool while you prepare the rest. In a food processor, process the lentils, bulgur, 1/2 egg, crushed crackers, herbs (if using-- I used chives and sage), garlic cloves, a couple tablespoons olive oil, cheese, and cooled onion carrot mix. Pulse a few times until mixture is still a bit chunky, but much of it is mushy.
Line a baking sheet with a couple layers of paper towels or paper bags and paper towels. Form the mush into patties (I did them smaller, like little fritters but I can do larger like veggie burgers) and set on the paper towels to soak up some moisture. After all the patties are formed place another couple of layers of paper towels on top. Refrigerate for at least 15 minutes to let the excess water come out.
Heat oil in a frying pan to cook up your patties. I used less oil, and added more as needed for the different batches I had to do in my small pan. How much oil is up to you depending on how fritter-like you'd prefer your patties. More oil, more fritter-like.
Now, when the oil is nice and hot, place as many patties as fit in your pan so they don't over lap. Adjust the heat to medium high. When you notice the sides of the patties starting to cook (like a pancake) flip your fritter. Try to flip only once to lessen the chance it will break. Place on a piece of paper bag to sop up any extra oil and serve immediately.
I like to eat this along side a salad to give a nice fullness to the meal, or also as a slider with normal veggie burger fixings. I imagine this will be lovely made with sauteed mushrooms added, so I will put that on my list of things to try with this recipe.
Thus the Sprouted Lentil Fritter/Burger
Ingredients:
1 cup sprouted lentils
1/2 cup cooked bulgur
1/2 egg
2 crackers, crushed, I used ak mak wheat crackers-- or bread crumbs or panko
salt/pepper/cayenne pepper
1/2 onion, chopped
1/2 carrot, chopped
2 cloves garlic
olive oil
pan frying oil (I used grape seed)
herbs (optional)
1/4 shredded cheese (optional)
Directions:
Sautee onions and carrots until onions are translucent. Let cool while you prepare the rest. In a food processor, process the lentils, bulgur, 1/2 egg, crushed crackers, herbs (if using-- I used chives and sage), garlic cloves, a couple tablespoons olive oil, cheese, and cooled onion carrot mix. Pulse a few times until mixture is still a bit chunky, but much of it is mushy.
Line a baking sheet with a couple layers of paper towels or paper bags and paper towels. Form the mush into patties (I did them smaller, like little fritters but I can do larger like veggie burgers) and set on the paper towels to soak up some moisture. After all the patties are formed place another couple of layers of paper towels on top. Refrigerate for at least 15 minutes to let the excess water come out.
Heat oil in a frying pan to cook up your patties. I used less oil, and added more as needed for the different batches I had to do in my small pan. How much oil is up to you depending on how fritter-like you'd prefer your patties. More oil, more fritter-like.
Now, when the oil is nice and hot, place as many patties as fit in your pan so they don't over lap. Adjust the heat to medium high. When you notice the sides of the patties starting to cook (like a pancake) flip your fritter. Try to flip only once to lessen the chance it will break. Place on a piece of paper bag to sop up any extra oil and serve immediately.
I like to eat this along side a salad to give a nice fullness to the meal, or also as a slider with normal veggie burger fixings. I imagine this will be lovely made with sauteed mushrooms added, so I will put that on my list of things to try with this recipe.
