Crunchy vegan lentil patties are a popular Sicilian recipe, usually served as an appetizer or finger food. One of the most classic recipes includes dried tomatoes.
My recipe, easy and quick to make, is basic and perfect to make a pasta dish even more nutritious.
Freshly cooked, organic lentils are the key ingredient (alternatively, for an even faster recipe, you can use pre-cooked lentils).
Lentils help reduce blood sugar levels. They do not contain gluten and are an excellent substitute for meat and fish. This is due to their composition which, unlike meat, does not contain cholesterol.
Lentils are an excellent source of fiber, especially when combined with ancient whole grains. They are rich in isoflavones, which are associated with an antitumor activity, folic acid and magnesium, useful for preventing cardiovascular diseases.
Blend with bread or, as in this case, with brown rice flour makes these vegan lentil patties more compact and with a soft texture.
Crispy and delicious, vegan lentil patties are also perfect as a single dish, with fresh, organic seasonal vegetables. Excellent cold, served with vegan mayonnaise, seasonal vegetables or to stuff a sandwhich.
Crunchy vegan lentil patties: Ingredients
1 carrot, chopped
1 onion, chopped
1 potato, boiled
50 g (2 oz) brown rice flour
Pinch of sea salt
Pepper, to taste
250 g (9 oz) organic lentils, cooked
3 tbsp extra virgin olive oil
3 tbsp breadcrumbs
Crunchy vegan lentil patties: Method
- In a blender, pour all the ingredients and blend until a compact and creamy mixture is obtained.
- With moistened hands, form small balls, sprinkle with breadcrumbs and flatten them. Let it rest in the fridge for fifteen minutes.
- Place the patties in a pan and fry.