Lentil-Potato Patties

Whenever I prepare a recipe using lentils, I think of Lent.
No, it isn’t the Lenten season yet, but it will be here before you know it.

The Armenian Kitchen’s lentil recipe repertoire is becoming
rather extensive – and- we have one more to add … Lentil-Potato Patties from
Christine Datian. It’s easy, tasty, and can be made into a truly Lenten dish
with a few changes which I  mention below.

NOTE: To easily access our lentil recipes, simply type ‘lentil’ in the search bar. 
Lentil-Potato Patties from Christine Datian

Lentil-Potato Patties from Christine Datian
Serves 4-6

2 cups cooked red lentils, well drained
2 cups leftover chilled mashed potatoes
1 medium onion, grated
1 cooked carrot, chilled and mashed
2 tablespoons unsalted melted butter
**2 eggs, lightly beaten
1/2 cup plain bread crumbs (or a little more)
1/4 cup finely chopped parsley
1 tablespoon lemon juice
Salt, pepper, cumin, paprika, cayenne pepper
1/4 cup chopped walnuts or pecans (optional)

Flour, plain bread crumbs or cornmeal for rolling

**Butter or cooking oil for frying

**Sour cream, yogurt, labneh

Garnishes: Chopped parsley,
za’atar, lemon zest, sesame seeds

In a small pan, cook onions in butter or oil for a few
minutes to soften; do not brown.
In a large bowl, combine and mash together the lentils and
potatoes until smooth; add onions, carrots, butter, eggs, bread crumbs,
parsley, lemon juice, spices, and nuts, if desired, and mix thoroughly.

Form mixture into patties, roll in flour, bread crumbs or
cornmeal, and chill for 30 minutes until firm. 
Fry patties in butter or oil until lightly browned on both sides.  Drain on paper towels.

NOTE: To bake instead of fry
patties, roll in flour, bread crumbs or corn meal.  Place patties on a baking sheet coated with
cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over and
bake for an additional 12 minutes or until golden.

** Serve with sour cream, yogurt or labneh.

Garnish with a sprinkle parsley,
za’atar, lemon zest, or sesame seeds, and a drizzle of olive oil.

***** Recipe changes for Lent *****

A strict Lenten diet would prohibit meat, fish, poultry,
eggs, dairy products (milk, cheese, yogurt, cream, yogurt, butter).

Here are the changes you would need to make to the above
recipe to make it Lent-friendly:
~ Replace 2 Tbsp. butter with 2 Tbsp. oil
~ Replace 2 eggs with about 2-3 Tbsp. unsweetened
~ Fry in oil rather than butter
~ Omit sour cream, yogurt, labneh. Replace that with a
tahini dressing:

Tahini Dressing:
In a medium bowl, whisk together 1/2 cup tahini, ¼ cup
lemon juice, and salt to taste.
**Christine’s recipes have been published in the Fresno Bee
newspaper, Sunset magazine, Cooking Light magazine, and at http://thearmeniankitchen.com/

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