It's the weekend, even though I am not working, so it doesn't really matter since everyday is the weekend. I still wanted to have some celebratory type of snack to cheer myself up from the misery of this disgusting cold grey city. Here I go complaining again.
There's snow and sand everywhere. Today it warmed up from -27 C to -10 C. I just can't stand going outside. I feel like a spoiled house cat, but it's depressing to be imprisoned in my apartment. I don't wish this on anyone.
In my last post, I mentioned that I had an abundance of red lentils. I had purchased a large sac a while ago and still have so much left. I usually only make soup with them, but occasionally use them, as a filler in burgers.
This time I decided to turn them into patties and add some spinach. I usually don't like to deep fry things. I did fry them a little bit. I couldn't resist shallow frying these to make them more fun.
The thing about red lentils is that they cook fast and get mushy fast, which is why I didn't boil them ahead of time. They were soaked over night instead.
Before soaking them I rinsed them many times until the water runs clear. Once you have the soaked lentils these patties can be made fast and very easily with the help of a food processor.
They can be seasoned and flavoured according to your personal taste. I was going for spice but nothing too elaborate. The chutney would do some of the work to provide taste.
Red lentil spinach patties
300 g lentils
Chilies to your liking
60 carrot
200 g onion
30 g garlic
10 fresh coriander
5 g minced ginger
150 cooked spinach
25 g sunflower seeds
Juice of half lemon
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon black pepper
Salt to taste
The only thing I pre cooked aside from spinach, were the onion and garlic. I just caramelized them in a hot oiled pan.
After the onions were cooked they were added to the well drained lentils and all of the other ingredients except the spinach. Without using liquid, grind the mixture in the processor until smooth. If you use a blender you'll have to add liquid. I didn't want a super wet mix because I would add the spinach later.
I was fortunate to find fresh spinach for a decent price. Every single item of fresh produce that is available to us, is imported. Usually we get things from the United States or Mexico. The prices are not great right now. When I saw this spinach for 3 dollars I grabbed it. I had intentions of cooking it, since I only eat raw spinach if it's organic.
Without cooking it to the point of colour loss, I steamed it then squeezed out the liquid.
I didn't grind it along with the lentil mixture which was my original plan. It was one of those split second decisions.
The spinach was mixed with ground up sunflower seeds and lemon juice. The sunflower seeds were toasted and happened to be in the cupboard so I used them.
After putting the chopped spinach in the food processor until it was a little more chopped, I mixed it into the lentil mixture by roughly folding it in.I wanted to see the spinach threaded into the patties.
I fried them in a pan with a decent amount of oil.This reminded me of when I had to make crab cakes at a restaurant years ago. We were not allowed to stick them in the deep fryer. We were told that they had to be pan fried as advertised. We always cheated during the rush, which was most of the time, and deep fried them anyway. Nobody ever knew the difference. I'm bad I know.
At the very end I put the patties in the oven to keep warm while I quickly made a chutney. I had to think fast using the ingredients in my fridge. There was some tamarind and some date paste so I decided on a sugar free, yet sweet, chutney. With added raisins it ended up sweet enough. This was done super fast and it was super tasty. I know that this would probably be more elaborate if made by an Indian cooking expert.
Tamarind chutney
100 g tamarind
100 g raisins
60 g date paste
50 g onion
10 g ginger
1 tablespoon chili powder
1 tablespoon black pepper
Salt to taste
The onion was cooked first then the ginger and other items. When everything was cooked down, it was put in a blender to make a smooth but slightly chunky dip.
These things were very fast to make, and also inexpensive using the lentils.
Now for a bite!
These patties reminded me a bit of falafels, so I added a dish of tahini sauce as well, which was already in my fridge from another day.
I make my tahini sauce by blending tahini( sesame paste), lemon juice, garlic, salt and pepper. If it's too thick I add more lemon juice and sometimes olive oil and water then readjusting the seasonings.
I really loved these with the chutney. I used the left over chutney later on toast. Is that crazy? I don't usually make chutney.
I hope you all have had a nice weekend and thanks for stopping by.
design by: @KidSistersPhotos taken by me with a Nikon D7500
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Thank you!
Your food look so good.
Bo!!!!!! I miss you. I just realized you posted quite a bit and I never noticed it. I'm sorry. Come back!!!!!
Hope you are having a good life.❤️
perfect preparation, I like it, thank you for sharing this recipe 🥰
Thanks to you too!!!😊
As always a very healthy and stunning representation of the dish 😍. I love it @carolynstahl. If we were near I would love to hand you some fresh spinach for free since I have a lot in my garden now and we can not consume them all.
Oh wow. Fresh spinach in the garden and you can't consume it all. I think that's like a dream!
Thanks so much for the nice thought.😊
That looks so stunning. Wow 🤩 😯
I’m going to try out your recipe. It’s so weird; I made brown lentil burger patties and “meatballs” yesterday, but mine are not nearly as fancy as yours. Yours look so firm despite the fact that you haven’t used a binder - no flax seed powder or chickpea cooking liquid.
Love the chutney. Yummy, yum 😋
❤️❤️❤️💕❤️❤️❤️
You don't need a binder if you don't add liquid. I thought I may have to but I was patient and used the processor scraping down the sides until I got a thick paste. I thought I would have to add something and planned to grind some dry lentils to a flour to add that but I didn't need it. Also they have to be well drained. This is how I make falafels. I don't need a binder with that either.
By the way I made the flatbread. It was much better, but I could only yield half the amount. If I had made 20 they would have been the size of small cookies. I don't know what I did wrong but I'm going to try it again. We really enjoyed them and have eaten them all already haha.
Thanks for your comment!😊
That’s such valuable information; you have no idea how this will help.
I used all purpose flour, not wheat flour, maybe that’s the difference. Let me know.
I hope that the weather improves for you guys 🌿🌿🌿🌿❤️💕🤩🙃✨✨✨
That looks so stunning. Wow 🤩 😯
I’m going to try out your recipe. It’s so weird; I made brown lentil burger patties and “meatballs” yesterday, but mine are not nearly as fancy as yours. Yours look so firm despite the fact that you haven’t used a binder - no flax seed powder or chickpea cooking liquid.
Love the chutney. Yummy, yum 😋
❤️❤️❤️💕❤️❤️❤️
Looks soo delicious .. i really love your all recipes 🤩
You're very kind thank you so much!
Your lentil & spinach patties with that fragrant chutney sounds and looks amazing Carolyn! I've made patties with cooked brown lentils, but also only ever made soup with the red lentils. I'd love to try your method, those toasted sunflower seeds must have given it that extra flavour!
Your food always looks like a feast!
I cannot imagine living in such low temperatures, I'd be permanently stuck inside. Wish I could send some sunshine & a piece of garden greenery your way, have a great week and keep warm🌻🌻🌻
Yeah I usually use brown ones and the red for soup but these work well if you grind them uncooked but soaked. The sunflower seeds were ground to a powder first but honestly I didn't taste them much haha. They served as a binder.
It's not as cold today. It went up to -6 C haha. I still have ice on my windows.
Thanks for your visit. Always a pleasure.😊
-6 is still freezing, and ice on your windows, I would not survive, even with all your delicious food!
Interesting that the ground sunflower seeds bind it all together! I love eating them toasted and salted, really a delicious snack!
Enjoy your week Carolyn.
Oh my gosh! This is such a good dish and very healthy as well.
The procedure is not hard either so you can make this at home, too.
I would love to try this when I have time but I'm not quite familiar with Lentils.
Thank you for your nice comment. Lentils are easy to get here. Vegetables are not great though. You could use almost anything that forms a shape.😊
I hope the snow is melting for you soon. I am not so keen on lentils usually, but this looks very appetising!
Lentils aren't for everyone but they didn't really taste like lentils. The red ones take on the flavors you give it. I felt almost like I was eating a crab cake, although I haven't had one in years.
Our winters go on forever. In often snows in April here. Not impressed that's for sure haha.
Great combination, I love spinach and I found this a really unique way to prepare spinach. I will definitely give it a try maybe with a different version. Well I'm having a hard time finding sun seeds without the skin here I thought it simply didn't exist.
I only used the seeds because that's all I had but I didn't need them at all. I thought it would add something extra but I didn't really taste them. You have candle nuts. I would love to use those.
Thank you!
It looks amazing! Despite the cold and the grey days, you're finding ways to enjoy yourself in your kitchen! I should say that cooking is therapeutic for me. When I'm too anxious, it's a grat way to forget about the problems!!
Hi Helga! It's not fun outside for people like me. I like tropics haha. I do have no choice but to go in the kitchen. Yes you're right we can cook our problems away.
Thanks so much for your visit.😊
I have total empathy for you, even being in the tropics now. I remember when I was living in Bulgaria for 3 months in the winter... It's not easy at all. I guess winter has some sadness that enters you. So you need to move your body, do things u like and take vitamin D. Keep cooking your problems away! I'm doing the same with mine!
Awesome recipe, thanks for sharing!
Fresh produce... it's the same here, everything is imported this time of the year. Except perhaps cabbage and kale?
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Thank you!
The thing is, we even get most things imported even in summer. The things we grow here are usually imported.
Cabbage and kale are reliable for sure. Thanks for the visit.
Not only the food but also your food photography is really good, you have well mastered your art!
Aww you are kind thank you. Coming from you it means alot. I just saw your comment now.
I wish I could take that good food photography , I still haven't tried that
I have no natural light coming in. Not enough anyway, so I use led lights that I purchased. They are expensive but what I used to do to have a better colour is use white bulbs in a work lamp which are less expensive. They work really well. I know you can take good photos, and you have a good eye for composure so I would try it if I were you. Hive loves food!
Thanks for the tips and compliments words ❤️ I really have to try it, I'm experimenting with styles to get out my comfort zone in photography
Eso se ve divino, gracias por compartir la receta.
Gracias!!!
Thank you very much.
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I'll ask my wife to try this recipe, It's looking tasty :P Hope you have enjoyed it.
Oh cool. Yes it's very tasty. Thank you.
Wow! How could people live under such cold weather! Your building must have good insulation.
This recipe is nice and easy. I wanna try some day.
I have no choice right now. It got warmer today. It's -1 C now. Time to put the shorts on haha.😄
Oh! Ni! Freezing cold! The other day we had 9 degree Celsius, I didn’t want to take my shower! 🙀😂
That's crazy