Red Lentil Pecan Patties

When I made these red lentil pecan patties for the first time, I didn’t really know if the result would measure up to my expectation. As if I ever knew that with my kitchen experiments! In order to keep them gluten free, I neither used breadcrumbs nor wheat germ. The question was: would they stay in shape or fall apart if those binders were missing? I decided that it was worth a try and, as it turned out, a very successful one! Thanks to the addition of flax seed, these patties stay in perfect shape and are deliciously flavorful with a lovely texture and some bite. You’ll find it hard not to enjoy another one!

Ingredients (for 12 – 14 patties):

• 1 generous cup (200 g) red lentils, rinsed and checked for debris
• 1 ¾ cups (400 ml) filtered water
• 4 Tbsp ground flax seed
• 2 Tbsp extra virgin olive oil
• 1 medium-size sweet onion, diced
• 8 oz (230 g) cremini mushrooms, dark ends of stems removed, finely chopped
• 5 cloves garlic, minced
• 3/4 cup (80 g) pecans, finely chopped
• 1 tsp Celtic sea salt
• 2 tsp yellow mustard
• 1/2 oz (15 g) parsley, minced
• ground black pepper to taste
• 2 Tbsp apple cider vinegar

• more extra virgin olive oil for frying

Preparation:

Bring lentils and water in medium size sauce pan to a boil. Reduce heat and simmer for about 15 minutes until lentils are soft and all the water is absorbed. Transfer the lentils to a large bowl, stir in ground flax seed, and let cool down.

Meanwhile, rinse and cut veggies.

Preheat a large saucepan on medium high heat, add olive oil and diced onion. Sauté for about 7 minutes until onion is soft.

Add cremini mushrooms and garlic. Sauté for 5 minutes while stirring frequently.

Stir in chopped pecans and sauté for only about 3 more minutes.

Transfer the fried veggies to the bowl with lentils and add the remaining ingredients, except oil for frying. Use your hands to combine everything very well. The texture should be perfect to form patties now. If it’s not firm enough, just add some more flax seed.

With wet hands, form 12 – 14 patties. Preheat a large skillet over medium heat, add sufficient olive oil, and carefully transfer the patties. Sizzle to perfection for about 4-5 minutes on each side.  Work in 2 batches, and keep the first one warm in the oven (very low heat!) until the second one is done. Enjoy with salads of your choice or in a burger bun!

Notes:

• Perfect with potato salad, coleslaw, broccoli apple salad, pasta salad, and so much more!
• Of course they are excellent in toasted burger buns with loads of veggies and lettuce!
• Hot or cold, it doesn’t matter – they are delicious either way!
• You can also serve them with any kind of creamed, steamed, fried, or grilled vegetables!