As a vegetarian, I’m always looking for new ways to get creative with lentils. Right now I’m following an elimination diet and long story short, can’t have eggs. So, I haven’t been making my usual lentil burgers.
Well, I did try once and I ended up with crumbly mash. It tasted good, but looked terrible without using eggs as a binding agent.
So I started experimenting with tapioca flour. When used in baked or cooked items, it has a gumminess that helps other ingredients stick together. The other day I decided to cook up some lentils, chop a few veggies and attempt to stick it all together veggie-burger style with … tapioca flour.
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And guess what? It worked! So, I posted a photo on social media.
After a few requests for the recipe on the Cupcakes and Yoga Pants Facebook Page, without further ado, here’s the simple, quick recipe!
Easy Lentil Mushroom Patties
Servings: 12-ish flat baseball-size patties
- 3/4 cup dried green lentils (Try these organic, non-GMO lentils!)
- 1 1/2 cups cold water
- 1/2 onion, baseball-size
- 1 cup white mushrooms, sliced
- 1/8 cup tapioca flour (I use Bob’s Red Mill.)
- Olive oil for frying (I’ve been using Colavita.)
1. Rinse the lentils, then place them in a rice cooker with 1 1/2 cups of cold water. Turn the machine on, and let the lentils cook. In the meantime, prepare the veggies.
2. Cut the half of onion into three chunks and place them along with the mushroom slices in a food processor. Give them a whirl until they are small and crumbly.
3. Mix the soft, cooked lentils and the veggies together with a few pulses of the food processor, then add the tapioca flour and combine until blended.
4. Grab a small ball of lentil dough and form it into a patty. You can make them as big or small as you’d like. I think three smaller patties makes a great serving for an adult. Or, you could form one wider (but still thin so it cooks properly) hamburger-style patty.
5. Place three or four patties at a time in a hot, non-stick pan drizzled with olive oil and fry until each side is brown. I flipped mine a few times. They will be crispy on the outside and soft on the inside.
Serve the patties with a sprinkle of salt and pepper, and any burger toppings you enjoy such as avocado, sliced tomato or a dollop of BBQ sauce. In the picture above, you can see little yellow flakes of Bragg’s Nutritional Yeast on the patties! Enjoy!
Until next time,
PS: Wonder what I’ve been up to today? Visit me on Facebook at Cupcakes and Yoga Pants!