Lentils Patties

 

Lentils are annual plants and grows only 16 inches (40 cm) tall. The majority of world production comes from Canada and India (=58%). Though lentil was domesticated in the Fertile Crescent of the Near East by 11 000 BCE, it has spread to Europe, the Middle East, North Africa, and into India. 

Makes 12 patties

Soaking time: 2 hours

Preheat the oven to 400F (200C) (gas 6)

1 1/2 cups (195 g) dried red lentils

2 minced organic garlic cloves

1 diced organic onion

3 small, grated organic carrots

1 Tbs. (15 g) organic tomato paste

chopped cilantro or parsley

black pepper

1. Line a baking sheet with parchment paper or (just received one) a silicone mat.

2. Soak the lentils in enough water to cover above 2 inches (5 cm) for two hours.

3. Rinse and drain the lentils.

4. Place in a food processor the lentils and the rest of the ingredients. Mixture until the batter holds together.

5. Scoop out 1/4 cup (30 g) and shape into patties, about 1/2-inch (12 mm) thick.

6. Bake for 10 minutes on both sides until crispy.

7. Serve with your choices of (organic if possible):

• (grilled) tomatoes
• (homemade) pickles
• (homemade) pickled red onions
• portobello mushrooms
• sliced avocado
• roasted and sliced Brussels sprouts
• mango salsa
• baby spinach
• sliced apples
• fig jam
• (grilled) pineapple
• hummus
• marinara sauce
• (dairy-free) cheese
• (gluten-free) buns
• (homemade) mustard
• (vegan) mayonnaise
• (homemade) ketchup 
• etc.

Try some of the other lentil or patty recipes.

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German Mash Potatoes with Applesauce and Fried Blood Sausage

Another Cologne, Germany dish for Fasching is a tasty assortments of potatoes, applesauce and sausage.

Himmel un Äd

Mash potatoes with applesauce

and fired blood sausage

Serves 2 

6 organic potatoes (Kartoffeln)

1 Tbs. (15 ml) butter (Butter)

2 Tbs. (30 ml) (dairy-free) milk (Milch)

3 sliced organic onions (Zwiebeln)

2 slices black pudding  (Rückenpudding) (type of blood sausage, substitutions: any sausage or smoked bacon)

4 Tbs. (60 g) applesauce

1. Cooked potatoes until done. 
2. Make purée by adding milk and butter and mash all ingredients.
3. Fry onions on medium heat with little butter.
4. Remove onion and heat up black pudding. Try it for a minute on each side.
5. Serve with applesauce on the side.

Try other German patties:

https://veggiefernandezs.blogspot.com/2020/01/german-potato-patties.html

https://veggiefernandezs.blogspot.com/2016/09/german-potato-pancakes.html

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Stuffed Turkey Burgers

Italians enjoy hamburgers, but it cannot be only about meat. For a balance, a little vegetables and cheese rounds out this meaty meal.

Hamburger di tacchino ripieni (Italian)

Serves 6

1 1/2 pounds (680 g) of organic ground turkey pork

1/2 cup (65 g) oil-packed sun-dried tomatoes, drained, finely chopped

2 Tbs. (30 ml) balsamic vinegar

4 ounces (115 g) mozzarella, cut into small cubes or dairy-free cheese

6 large basil leaves, chopped

1 Tbs. (15 ml) olive oil

optional: hamburger sauce

1. In a bowl, combine the meat, sun-dried tomatoes, and vinegar.

2. Mix together with your hands for form six equal-sized balls.

3. In another bowl, toss together the cheese and bail.

4. Make an indentation in each ball, and press in some of the mixture.

5. Seal the mozzarella in and press to form patties.

6. Heat a large cast-iron skillet over medium-high heat.

7. Add the oil.

8. Cook the patties until they cooked through and the cheese inside is melted, about 8-10 minutes.

9. Check if the cheese has melted inside, stick a toothpick into the center.

 (a) If the cheese has melted, it will stick to the toothpick.

10. Serve with lettuce, tomato slices, pickles, ketchup, and/or a sauce, etc. on (gluten-free) buns or by themselves.

Try homemade ketchup: https://veggiefernandezs.blogspot.com/2018/06/homemade-ketchup.html

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Lemon-Thyme Chicken Patters

 

Lemon adds a certain touch to dishes. 

Serves 4

zest and juice of 1 organic lemon

1 1/2 pounds (680 g) organic ground chicken

3 tsp. (15 g) chopped fresh thyme leaves or 1 tsp. (5 g) dried thyme

few pinches of black pepper

2 cup (400 g) organic mix lettuce

(gluten-free) "Hamburger" buns of your choice

(dairy-fee) soft cheese, examples Boursin, goat cheese, etc.

optional herbs that go with chicken:

• safe
• oregano
• marjoram
• tarragon
• garlic
• rosemary

1. Combine the chicken with zest, thyme, pepper, and any optional herb(s).

2. Form into 4-inch (10-cm) patties.

3. Grill over med-high until temperature reaches 165F (175C), about 15-20 minutes.

 (a) Turn halfway through grilling.

4. Toss the lettuce with 1 Tbs. (15 ml) lemon juice.

5. Grill the buns cut side down for a minute.

6. Divide the lettuce among the bottom halves and top with the patties.

7. Top with cheese.

-modified "Family Circle"

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Zucchini Fritters

This is a great way to use leftover zucchini.

Serves 4

4 organic eggs

2 cups (400 g) grated organic zucchini or zucchini pulp

1 cup (200 g) chopped parsley or mixture of herbs

1 chopped organic onion

1 tsp. (5 g) garlic paste*

pinch or two black pepper

1 cup (240 ml) olive oil

➜ONE WAY:

1. In a bowl, beat the eggs.

2. Add the zucchini, parsley, onions, and garlic.

3. Season with pepper to taste.

4. Heat the oil in a skillet.

5. Drop small (about 1/4 cup/ 50 g) ladles of the mixture in the hot oil.

6. Fry on both sides.

7. Serve warm or at room temperature.

ANTHER METHOD⬅ (which intensifies the flavor of the zucchini and onions)

1. Stir-fry the shredded zucchini in a skillet with 3 Tbs. (45 ml) oil and garlic.

2. Sauté the onions and add to the mixture.

3. Drop small (about 1/4 cup/ 50 g) ladles of the mixture in the hot oil.

4. Fry on both sides.
5. Serve warm or at room temperature.

*garlic paste: https://veggiefernandezs.blogspot.com/2019/01/garlic-paste.html

Zucchini plant
 
The flowers can be fried and eaten, but the plant will not produce any zucchinis.

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Zucchini Fritters

Fritters are crispy on the outside and soft on the inside, which makes ideally for dipping in your favorite creamy sauce.

Serves 4

3 medium organic zucchini, grated

1 organic beaten egg

1/4 tsp. (1,2 g) sea salt

1/4 cup (50 g) each: minced chives and (gluten-free) flour

1 Tbs. (15 g) cornstarch [is gluten-free] (aka cornflour) 

olive oil for frying

a creamy sauce

1. Set colander over bowl, add zucchini and sprinkle with salt.

2. Let it stand for 15 minutes.

3. Wring as much water out of the zucchini by placing a handful in the center of a tea towel and then squeeze it.

 (a) Repeat until all zucchini has been wrung out.

4. Add zucchini in a bowl with the egg, flour, and cornstarch. Mix well.

5. Form into patties.

6. Coast bottom of a skillet with oil, heat unit shimmering.

7. Drop 1/4-cup (50 g) rounds of the mixture into the hot oil and fry until crisp, about 3 minutes on each side.

8. Serve garnish with chives.

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Bite-size Börekler

These Middle Eastern and Mediterranean "patties" can be made larger if you like. They may have been invented in the the homeland of wheat, now Anatolian Province, Turkey. They must be good, since ancient Romans enjoyed them as early as 160 BCE.  Serve as a snack, small meal, or appetizers. Listed are two stuffing examples. 

Makes 18 börekler

Preheat oven to 425F (220C)

Be creative and try your own fillings, example: minced or diced lamb, ground meat; herbs: parsley, nutmeg, pomegranate juice, turmeric; caramelized onions; fried almonds; raisins; spinach, zucchini, leafy greens, eggplant; anise-flavored liquor, rosewater flavored marzipan; (sweet) potatoes, chickpeas, olives, yogurt...each are different and represent different national cuisines.

A. Pastry / hamur işi :

1 pound (500 g) all-butter puff pastry or phyllo (yulfka, filo, Greek: φύλλο "leaf") dough

1 large organic egg, beaten

B. Ricotta Filling / ricotta dolumu:

1/4 cup (60 g) each: organic cottage cheese and ricotta cheese 

2/3 cup (90 g) crumbled feta cheese

2 tsp. (10 g) unsalted melted butter

C. Pecorino Filling / pecorino dolumu:

3 1/2 Tbs. (50 g) ricotta cheese

2/3 cup (70 g) grated pecorino cheese

1/3 cup (50 g) grated cheddar cheese

1 organic leek, cut into 2-inch (5 cm) segments, blanched until tender and finely chopped (=3/4 cup / 80 g)

1 Tbs. (15 g) chopped parsley or 1 tsp. (5 g) dried

1/2 tsp. (2,5 g) black pepper

D. Seeds / tohumlar:

1 tsp. (5 g) each: nigella, sesame, yellow mustard, and caraway seeds

1/2 tsp (2,5 g) chile flakes

E. Preparation / hazırlık: 

i  /feet/    ç /ch/     ş /sh/    ı /open/ (Turkish)

bir 1. Roll out the pastry into two 12-inch (30 cm) squares each 1/8-inch (5 mm) thick.

iki 2. Place the pastry sheets on a parchment lined baking sheet. They can rest on top of each other with a sheet of parchment between them. 

 (a) Refrigerate for an hour.

üç 3. Place each set of filling ingredients in a separate bow.

dört 4. Mix and set aside

beş 5. Mix all the the seeds together in a bowl and set aside.

altı 6. Cut each pasty sheet into 4-inch (10 cm) squares = about 18 squares

yedi 7. Divide the first filling evenly among half of the squares.

 (a) Spoon it onto the center of each square.

sekis 8. Brush two adjacent edges of each square with egg and then fold the square in half to form a triangle

 (a) Push out an air and pinch the sides together firmly.

dokuz 9. Repeat with the remaining pastry squares and second filling.

on 10. Place on a parchment baking sheet and chill in the refrigerator for at least 15 minutes.

on bir 11. Brush the two short edges of each pastry with egg and dip these edges in the seed mix.

 (a) Tiny amount of seeds is all needed.

on iki 12. . Brush the top of each pastry with some egg, avoiding the seeds.

on üç 13.  Place them apart on the baking sheet.

on dört 14.  Bake for 15-17 minutes until golden brown all over.

on beş 15. Serve warm.

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Lamb Patties with Yogurt Sauce

Organic lamb is in fact very healthy to eat. It has many good proteins. Also it is not fattening because it has iron and proteins which neutralize the fat.

Makes 4 servings

1 pound (455 g) organic ground lamb

1 1/4 tsp. (6 g) curry powder or more to taste

2 tsp. (9 g) ground cumin

1/2 tsp. (2,5 g) ground turmeric

4 (gluten-free) hamburger buns

1/2 cup (120 ml) plain organic (dairy-free) yogurt

2 Tbs. (30 ml) chopped cilantro or parsley

1 cup (200 g) loosely packed organic spinach

Mango chutney for serving

optional: organic tomato slices, (dairy-free) cheese, etc.

A. patties:

1. Combine the ground lamb, curry powder, 1 tsp. (4 g) cumin, turmeric, and mix well.

2. Shape into 4 patties.

B.  Pre sauce:

1. Whisk yogurt, cilantro/parsley, and rest of the cumin.

C. Cooking:

1. Oil a gril rack or in a skillet.

2. Add the patties and grill 3-4 minutes on each side.

3. Lightly toast the buns.

D. Serve:

1. Patty in the bun, top with yogurt sauce, spinach leaves and some mango chutney.

-modified "New Seasons"

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Salmon Burgers 2-Ways

After preparing the burgers, add either sauce. Salmon is important in Celtic, Irish, Welsh, Norse, and Native Americans of the Pacific Northwest mythologies. Salmon fossils dated over a million years were found in State of Washington. 

Serves 4

A. Basic:

1 1/2 pounds (680 g) organic salmon, skin and bones removed OR 4 salmon patties

2 shallots, peeled and chopped

1/2 cup (100 g) (gluten-free) bread crumbs

1 Tbs. (15 g) dried capers

1. Pulse salmon and shallots in a food processor until the fish is chopped.

2.Remove and stir in the bread crumbs and capers.

3. Divide mixture into 4 equal patties.

4. Heat a grill to medium-high.

5. Light brush the grill with vegetable oil, then grill the patties about 5 minutes.

6. Flip and cook about 4 more minutes, until cooked.

7. Serve on toasted (gluten-free) buns with one of the following toppings.

B. Avocado sauce:

1/4 cup (60 ml) each: organic, vegan mayonnaise and mashed organic avocado

2 Tbs. (30 ml) organic sour cream of (dairy-free) organic plain yogurt

2 green organic onions, chopped top and bottom

1 1/2 tsp. (7,5 ml) organic lemon juice

2 tsp. (9 g) chopped tarragon

1 tsp. (5 ml) Dijon mustard

1/2 tsp. (2,5 ml) horseradish

1. Layer on the bun organic mixed lettuce, patty, sauce, and top bun.

C. Taco sauce:

1. Add flavor organic: taco sauce, (dairy-free) cheese, sliced radishes, and mixed lettuce on the patty.

SALMON 

by 

Pacific Northwest artisan, 

Danny Dennis

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Greek Patty Salad à la Sweet Potato and Lamb

Roasted sweet potato can stay in the refrigerator for three days...saving time!

Γλυκοπατάτα και σαλάτα αρνί

/glykopatáta kai saláta arní/

Serves 4

Preheat the oven to 400F (200C)

1 organic sweet potato

cucumber yogurt sauce (see below)

2-4 peeled garlic cloves

1 cup (200 g) packed fresh parsley

1 red onion, cut in half and thinly sliced

8 ounces (225 g) organic ground lamb

1/4 cup (50 g) organic cornmeal

1 organic egg

1 tsp. (4,5 g) cumin

1/2 tsp. or more (2,25 g) each dried: oregano, chili powder, thyme, and rosemary

pinch or two black pepper

1 Tbs. (15 ml) olive oil

10 ounces (285 g) organic spinach

1/2 cup (100 g) pitted and cut in half kalamata olives

2 whole-wheat or gluten-free pita breads, cut into wedges

A. sweet potato:

1. Roast the sweet potato for 45-50 minutes or until it is very soft.

2. Let it cool.

3. Either remove the skin or not, cut the potato into pieces.

B. cumber yogurt sauce:

1 cup (240 ml) organic Greek or dairy-free yogurt

1/2 cup (100 g) sliced organic cucumber (save the rest for the salad)

1/4 cup (50 g) feta or dairy-free cheese

1 Tbs. (15 ml) olive oil

just of one organic lemon

1. Purée but still chunky

2. Pour into a bowl.

C. patties:

1. In a food processor, blend garlic, parsley and chopped red onion.

2. Add lamb, cooked sweet potato pieces, cornmeal, egg, herbs, and black pepper.

3. Process until combined.

4. Form into desired patty size.

5. In a skillet, heat the oil over medium heat.

6. Cook the patties for 12-14 minutes, flipping them one time, until they are browned and cooked through.

D. serve:

1. Serve the patties over the spinach with olives, thin-sliced red onions, extract cumber slices, pita wedges and cucumber yogurt sauce.

optional: Top the patties with (dairy-free) goat cheese

-modified deliciouslinving.com

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Mushroom, Lentil, & Nut Patties

Another recipe from a British vegan cookbook we saw in Tokyo.

Makes 8 patties

3 1/2 ounces (100 g) brown lentils

1 bay leaf and sprig of thyme

2 Tbs. (30 ml) olive oil

2 medium chopped onions

1 stick of chopped celery

4 chopped garlic clovers

9 ounces (250 g) chopped organic mushrooms

3 Tbs. (45 ml) chopped parsley

1 1/2 ounces (45 ml) organic hazelnuts or walnuts

1 tsp (5 ml) yeast extract

7 ounces (200 ml) breadcrumbs (or gluten free breadcrumbs)

1. Steam for 30 minutes: lentils, bay leaf, and thyme.

2. Remove the bay leaf and thyme.

3. Fry in oil 5 minutes: onions and celery.

4. Add the garlic, mushrooms, and parsley.

 (a) 1/4 cup (60 ml) water

 (b) yeast extract

 (c) steam another minute

5. Add the breadcrumbs to the above mixture and form into 8 patties.

6. Fry on medium heat for about 5 minutes on both sides.
7. Serve warm or cold as a snack.

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Zucchini Patties

I made so many patties for lunch, we had them as a side dish for dinner as well.-Mike

Zucchini Tortini

Makes 8 patties

2 small organic zucchini

4 chopped scallions or half an onion

¼ cup (100 g) of mixed herbs: parsley, Italian, basil

chopped clove of garlic

1 organic egg

¾ cups (150 g) of mixed parmesan and goat cheese (or dairy-free cheese)

¼ cup (100 g) (gluten-free) flour

olive oil

organic plain yogurt with lemon juice or zest

1. Grate the zucchini into a colander in the sink.

2. Add 2 tsp. (10 ml) of salt and squeeze out the water with the back of a large spoon.

3. Transfer to a bowl and add scallions/onions, herbs, garlic, beaten egg, cheese, and flour.

4. Mix with your hand.

5. Heat the oil in a skillet.

6. Shape the patties and fry about 2 ½-3 minutes on each side.

7. Drain on a paper towel. Pat with another town on top.

8. Serve with organic apple sauce, optional with some cinnamon.

-modified from BCT's Co-Op

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Gluten Free Black Bean Flax Burgers

This a great recipe for a quick high protein black bean burger. I used coconut flour and flax meal as a  thickener. The burgers were light and refreshing, easy quick to make!

I experimented with this recipe by puréeing the black beans to a fine, smooth paste. I think in the future, less pureeing provides for a thicker burger texture in the middle. I enjoyed them, but my mom says she prefers a thicker texture.


Ingredients
1 can of organic Black Beans
¼ tsp. (1,25ml) Oregano spice
1/4 tsp (1,25 ml) Italian Seasoning
1/2 tsp (2,5 ml) of Garlic (1 clove fresh or ground)
1/2 White Onion
1/4 of organic Carrots
1/2 cup (120 g) of organic Cherry Tomatoes
2 (heaping) Tbs. of Coconut Flour
2 Tbsp (30 ml) of Olive Oil
2 (heaping) Tbs. (+30 ml) of Flax Meal
1 Tbs. (15 ml) of Chia Seeds

Toppings 
1 sliced Avocado

Directions
Using a medium size food processor, add drained 1 can of black beans and olive oil. Puree on medium until smooth. Remove and place into a mixing bowl.

Add onions, carrots, tomatoes, garlic and other seasonings to food processor. Blend until chunky mix. Add veggie mix to black bean mix in bowl. Using a spoon mix the two together.

Add in Coconut flour, flax, chia seeds into the bowl. Stir together. Mixture should be thick once you add the coconut flour. Using your hands, mold burgers into medium sized balls and semi-flatten. Leave on the counter to dry for about 10 minutes. Then place on a skillet and fry, flip as they brown.

** We tried to cook them in the oven, but they were not browning, just drying out. So we switched to frying.
Add avocado to the top. Enjoy!!!

Served with millet rice, salad and asparagus.

- Alia

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Indian Chickpea Patty

Let the family and kids help make these patties. Freeze any extra for another quick meal or snack. Chickpea by many names* was cultivated nearly 7500 years ago in the Middle East. India is the world largest producer of chickpeas.

चना पैटी (Hindi)

/canā paiṭī/

Makes 12 patties

A. Cook 2 cups (330 g) of rice first.

B. Patties:

2 cups (330 g) cooked or canned organic chickpeas 

1 cup (150 g) uncooked organic: yam or sweet potato, peeled and grated

1 organic: carrot or zucchini, grated

½ cup (35 g) grated white cabbage

½ small organic white onion, minced

1 (1 inch/2,5 cm) ginger root, peeled and grated or minced

1 Tbs. (15 ml) ground coriander

¼ cup (70 g) chickpea flour, coconut flour or gluten free flour

1 tsp. (5 ml) each: turmeric powder, red chile powder or cayenne

2 Tbs. (30 ml) olive oil

2 tsp. (10 ml) garam masala*

¼ cup (4 g) cilantro or parsley

2 cups (330 g) cooked rice

1. In a food processor, blend the chickpeas and rice until mixed.

2. Add the other ingredients and process until smooth.

3. With your hands, form the mixture into small balls.

4. Flatten them into patties. (Add a little more flour if they are too sticky and soft.)

5. Sit aside.

6. In a frying pan, heat the oil over medium-high heat.

7. Add the patties and heat until brown on both sides, about 4 minute per side.

8. Serve on a hamburger bun/gluten free bun, or by themselves.

9. Add any lettuce, tomatoes, pickles, mustard, cheese (or dairy free cheese), etc. on the side. 

* also known as: gabañzo bean, gram, Bengal gram, ceci, cece, or chana

* substitute for grama masala: 1 part cumin with ¼ part allspice 
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)

-modified Vegan Indian Cooking

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Turkey or Chicken Patties with Spinach and Cheese

It takes a little longer to make these patties, but there are a lot left-overs for quick lunch, snack, or tomorrow's dinner!

Makes 8-10

Preheat a grill

1 pound (455 g) ground organic chicken or turkey

zest of 1 organic lemon or 2 Tbs. (30 ml) lemon juice

cup (200 g) grated Parmingiano-Reggiano cheese or dairy-free cheese

2 chopped cloves of garlic

1 10-ounce (280 g) frozen organic spinach, thawed, wrung dry and chopped

2 Tbs. (30 ml) olive oil

1 Tbs. (15 g) fresh thyme or 1 tsp. (5 g) dried

1 14-ounce (400 g) sliced artichoke hearts in water, drained 

1. Place all the all the ingredients in a medium bowl.

2. Mix well.

3. Take a small handful of the mixture, roll into a ball, place on a place, pat/form into a patty. 

4. Cook about 6 minutes on each side. Cut into the patties to see if they are cooked and not pink.

5. Serve as is or with slices of cheese, tomato, bread, etc. 

-modified Rachael Ray

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Turkey Patties with Feta and Greens

Ground turkey does not have much of a taste, but pair with feta and greens, these patties are tasty along with a salad and other vegetables.

Makes 8 patties

Preheat the oven to 350F (175C)

1 organic beaten egg

1 minced or chopped garlic clove

4 ounces (115 g) or more feta cheese (dairy-free cheese)

½ pound (225 g) ground turkey

organic greens (spinach, radish tops, carrot tops, kale, Swiss chard, or other greens)

optional herbs that go well with turkey: taco, cajun, or poultry seasoning, celery seed, black pepper, basil, rosemary, cumin, oregano, thyme, or sage

1. Chop the greens and steam them for 15 minutes.

2. Mix all the ingredients in large bowel.

2. Form into 8 patties.

3. Spray or line a baking sheet with parchment paper.

4. Bake for 15 minutes on one side and 5 minutes on the other side.

5. We had a salad, baked potato (from the microwave), and cold beets.

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