Smokey Lentil Patties in Lemon Leaves
These waffles are loaded with veggies and are crispy outside. They are good for breakfast or brunch and go well with eggs, smoked salmon and spreads.
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Ingredients
- 2 cups Brown lentils
- 1 Beet small sliced
- 150 g Mushrooms
- ½ cup Breadcrumbs
- 1 Egg
- ¼ cup Pecorino
- ½ teaspoon Chili pepper
- 1 teaspoon Smoked paprika
- Salt and freshly cracked black pepper
- 30-40 Lemon leaves
Instructions
Cooking the Lentils and Beets
- In a medium saucepan, combine brown lentils with enough water to cover by at least 1 inch.
- 2 cups Brown lentils
- Bring to a boil over high heat, then reduce the heat and simmer.
- Add sliced beets and cook uncovered for 10 minutes. The lentils should be slightly undercooked.
- 1 Beet small
- Drain and let cool.
- Transfer the lentils to a food processor and pulse until finely chopped (not pureed).
- Scrape into a large mixing bowl.
Making the Lentil Mushrooms Mixture
- Add mushrooms to the food processor; pulse until finely chopped.
- 150 g Mushrooms
- Add to the lentils in the mixing bowl.
- Mix in the breadcrumbs, cheese, beaten egg. Add the spices and stir until well combined.
- ½ cup Breadcrumbs,¼ cup Pecorino,½ teaspoon Chili pepper,1 teaspoon Smoked paprika,Salt and freshly cracked black pepper,1 Egg
- Let the mixture rest for 5–10 minutes to firm up before shaping.
Shaping and Cooking the Patties
- With damp hands, form the mixture into walnut-sized balls.
- Sandwich each ball between two lemon leaves and press gently to hold shape.
- 30-40 Lemon leaves
- Heat a griddle or grill pan over medium heat.
- Cook the parcels, turning to brown each side, until golden and heated through—about 4–5 minutes per side.
Notes
