Lentil Patties with Red Onions and Cheese Sauce
- Active Time 25m
- Total Time 55m
Serves 4 as a main course
Go meatless with a patty that looks like pure beef but is made with lentils. A member of the legume family and a good source of protein, lentils have a mild, nutty flavour and a rich, meaty texture.
- For Patties:
- 4 1/2 ounces dry green or brown lentils
- 11 ounces water
- 1 egg
- 2 tablespoons milk
- 3/4 ounces toasted wheat germ
- 1 ounce fine dry bread crumbs
- 2 tablespoons tahini (sesame seed paste)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 large red (spanish) onion, sliced
- For Sauce:
- 1 tablespoon margarine or butter
- 1 tablespoon all-purpose flour
- Pinch pepper
- 6 ounces milk
- 3 ounces/90 grams grated swiss or mild melting cheese
FOR PATTIES: Rinse the lentils. In a saucepan, combine the water and lentils. Bring to a boil; reduce heat. Cover and simmer for 30 minutes, or till tender. Drain the lentils well.
In a blender container or food processor bowl, combine the lentils, egg and milk. Cover and blend or process till nearly smooth. Transfer the mixture to a medium mixing bowl. Add the wheat germ, bread crumbs, tahini, garlic and salt; stir till combined. Shape the mixture into four patties.
In a large frying pan, heat 1 tablespoon of the oil. Cook the onion for 3-5 minutes, or till tender. Remove the onion; cover and keep warm. Cook the lentil patties in the remaining 2 tablespoons oil for 5-7 minutes, or till golden brown on all sides, turning once.
FOR SAUCE: In a small saucepan, melt the margarine or butter. Stir in the flour and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Add the cheese; stir over low heat till melted. Top each patty with the onion and cheese sauce.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
463 calories; 26g total fat; 84mg cholesterol; 462mg sodium; 37g carbohydrates; 7g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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