Vegan Fat Free Lentil & Corn Patties |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this recipe on . The original recipe called for chickpeas but I changed it to lentils because I love lentils and corn. My family ate this up when we had it! I served it with Vegan Mashed Cauliflower (Instead of Mashed Potatoes) (instead of mashed potatoes), green beans and vegan gravy. Also, I didn't use a food processor to blend this, I left it chunky. Ingredients:
1 1/2 cups fresh corn kernels (about 3 ears) or 1 1/2 cups frozen corn |
1 cup onion, chopped |
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme |
1 cup cooked lentils |
1/2 cup fresh breadcrumb |
2 tablespoons cornmeal, divided |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1 tablespoon ground flax seeds (optional) |
cooking spray |
Directions:
1. Cook lentils in water or veggie broth until tender, about 30-40 minutes.
2. Heat 1 tablespoon water in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
3. Place onion mixture, lentils, breadcrumbs, 2 tablespoons cornmeal, salt, flaxseed, water and red pepper in a food processor. Pulse 2 times or until combined and chunky - or mash by hand.
4. Divide lentil mixture into 4-6 equal portions, shaping each into a 1/2-inch-thick patty.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden. Enjoy!
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