SPICY LENTIL & SPINACH PATTIES
Recipe and pictures property of Teri Gentes – permission required to republish.
Sliders are the trendy mini-burgers creating a foodie buzz and these are always a hit. Make burgers or balls out of them if you prefer. Whatever shape or size they come in, they are so dang good. A perfect package of lentils and spinach. Paired with a coconut mint chutney or a coconut cream, they are divine.
INGREDIENTS
1 medium onion cut in quarters (approx 2/3 cup)
2-3 cloves garlic or 1 generous tsp, minced
1 cup cilantro, roughly chopped
2-3 tsp ground cumin, to taste
1 tsp turmeric powder
1 tsp ginger powder
1 tsp smoked paprika, to taste
½-1 tsp Sea salt and black pepper, to taste
¼ - ½ tsp cayenne, if desired
¼ cup lime juice
2 flax eggs, 2 tbsp flax mixed with 5 tbsp water, let stand 5+ minutes
1/3 cup organic SunButter or cashew butter, plus more if needed
1 tbsp olive or coconut oil, + more to bake
3 cups cooked du Puy or green lentils (well drained)
3 cups packed cups fresh spinach, chopped and dried in a spinner
(Sub with defrosted spinach if needed, very well strained)
3-5 tbsp chickpea and coconut flour, as needed
GARNISH:
2 tbsp cashews, or sunflower seeds, toasted and chopped
TO SERVE: Coconut mint chutney - see recipe below
DIRECTIONS:
SIMPLE COCONUT SAUCE
INGREDIENTS:
1 clove garlic
1 tbsp ginger root, chopped
¼ cup green onions
2/3 cup canned coconut cream
Sea salt and black pepper, to taste
Lemon or lime zest and chopped onion greens or chives to serve
DIRECTIONS:
Adapted from Alive – June 2013
Fresh herbs add such fabulous flavor to foods along with a plethora of health benefits including improved digestion, trace nutrients, and essential oils etc… When possible ideally choose/use local or home grown herbicide free herbs. Longing for this recipe in mid Jan I notice the mint was from Israel and decided to make salsa verde instead.
INGREDIENTS:
½ cup organic unsweetened coconut, shredded
1 cup fresh mint leaves - lightly packed
½ cup cilantro leaves, lightly packed
1 jalapeno, to taste – with or without seeds (I suggest using at least some for a spicy bite)
2 tbsp fresh lime juice
1 tsp garlic, or more to taste
½ tsp fine grey sea salt, to taste
2 – 3 tsp organic coconut sugar or stevia to taste
1 tsp ground cumin
3 – 5 tbsp water, as needed
INGREDIENTS:
Recipe and pictures property of Teri Gentes – permission required to republish.
Sliders are the trendy mini-burgers creating a foodie buzz and these are always a hit. Make burgers or balls out of them if you prefer. Whatever shape or size they come in, they are so dang good. A perfect package of lentils and spinach. Paired with a coconut mint chutney or a coconut cream, they are divine.
- Dinner, snack
- Vegan, gluten, soy, corn free w/ nut-free option
- Prep time – 10 minutes plus baking time – approx 30 minutes
- Yield: 8-16 patties
INGREDIENTS
1 medium onion cut in quarters (approx 2/3 cup)
2-3 cloves garlic or 1 generous tsp, minced
1 cup cilantro, roughly chopped
2-3 tsp ground cumin, to taste
1 tsp turmeric powder
1 tsp ginger powder
1 tsp smoked paprika, to taste
½-1 tsp Sea salt and black pepper, to taste
¼ - ½ tsp cayenne, if desired
¼ cup lime juice
2 flax eggs, 2 tbsp flax mixed with 5 tbsp water, let stand 5+ minutes
1/3 cup organic SunButter or cashew butter, plus more if needed
1 tbsp olive or coconut oil, + more to bake
3 cups cooked du Puy or green lentils (well drained)
3 cups packed cups fresh spinach, chopped and dried in a spinner
(Sub with defrosted spinach if needed, very well strained)
3-5 tbsp chickpea and coconut flour, as needed
GARNISH:
2 tbsp cashews, or sunflower seeds, toasted and chopped
TO SERVE: Coconut mint chutney - see recipe below
DIRECTIONS:
- Add onion, garlic, cilantro, and spices to food processor and process to roughly chop.
- Measure in lime juice, SunButter or cashew butter, flax egg, olive oil and 2 cups of the lentils. Process until blended yet still a little chunky.
- Pulse in chickpea flour, remaining lentils and spinach. Taste and adjust seasonings as desired along with moisture. Add more flour if needed.
- Chill 30 minutes or so, until mixture sticks together easily. While chilling, preheat oven to 400°F. Brush a little oil onto a stoneware baking sheet or line a cookie sheet with parchment paper.
- When ready, drop large spoonfuls of the lentil mixture into 8-16 even-sized balls pending on the size of slider you want. Press and shape into patties leaving a few inches between each of them.
- Sprinkle with sesame seeds if desired, gently pressing to adhere.
- Bake approx. 25 minutes for sliders and 35 minutes for burger sized patties flipping once after 20 minutes. Continue to bake, 5-10 minutes or until browned and crisped as desired with a bronzed crust.
SIMPLE COCONUT SAUCE
INGREDIENTS:
1 clove garlic
1 tbsp ginger root, chopped
¼ cup green onions
2/3 cup canned coconut cream
Sea salt and black pepper, to taste
Lemon or lime zest and chopped onion greens or chives to serve
DIRECTIONS:
- Sauté the onions, ginger and garlic over medium heat in medium size pan until translucent.
- Add in the coconut cream and cook one to two minutes. Season with salt and pepper and enjoy with the Spinach sliders.
Adapted from Alive – June 2013
Fresh herbs add such fabulous flavor to foods along with a plethora of health benefits including improved digestion, trace nutrients, and essential oils etc… When possible ideally choose/use local or home grown herbicide free herbs. Longing for this recipe in mid Jan I notice the mint was from Israel and decided to make salsa verde instead.
INGREDIENTS:
½ cup organic unsweetened coconut, shredded
1 cup fresh mint leaves - lightly packed
½ cup cilantro leaves, lightly packed
1 jalapeno, to taste – with or without seeds (I suggest using at least some for a spicy bite)
2 tbsp fresh lime juice
1 tsp garlic, or more to taste
½ tsp fine grey sea salt, to taste
2 – 3 tsp organic coconut sugar or stevia to taste
1 tsp ground cumin
3 – 5 tbsp water, as needed
INGREDIENTS:
- Measure all of the ingredients into the food processor and pulse, scraping down processor sides as needed. Taste and adjust seasonings, heat, sweetness and consistency to suit your personal preferences.