Thursday, March 13, 2014

More Lentils for Lent: Lentil-Olive-Mushroom Patties

Forgive me if I seem to be dwelling on the topic of lentils, but they’re incredibly versatile and healthy.
Here’s another patty-style lentil recipe that’s suitable for Lent, or any other time of year. Hope you’ll like it!
Lentil-Olive-Mushroom Patties
Lentil - Olive - Mushroom Patties    
Yield: 5 patties

        1 Tbsp. olive oil
        1 small onion, chopped (about 1 cup)
        1/2 pound white button mushrooms, cleaned and thinly sliced
        2 cloves garlic, minced
        Freshly ground black pepper
        1/2 tsp. dried oregano
        ¼ cup fresh parsley, finely chopped
        1/3 cup pitted kalamata olives
        1-1/4 cups cooked lentils, (canned or dried, cooked lentils can be used)
        1/2 cup unseasoned breadcrumbs, plus more for coating
        1 Tbsp. fresh lemon juice
        Additional olive oil for pan-frying

1. Heat 1 Tbsp. olive oil in a large, non-stick skillet over medium-high heat. Sautė the onions for about 3 minutes or until they begin to soften. Add mushrooms, garlic, black pepper, oregano, and parsley; sautė for 7 to 10 minutes, or until mushrooms are cooked. Remove from heat and allow to cool for 10 minutes.
2 .Place cooled onion-mushroom mixture into the food processor along with the olives, lentils, ½ cup breadcrumbs, and lemon juice. Pulse until almost smooth, leaving some of the ingredients chunky for added texture. Transfer mixture to a large mixing bowl and thoroughly combine.

NOTE: No additional salt is added to this recipe since the olives are rather salty.

3 Using a ½ cup measure, divide the mixture into 5 equal patties.  Slightly flatten them, and coat each side in a little more of the breadcrumbs.(This will create a nice crust on the surface when cooked.)
4. Place the shaped, coated patties on a plate lined with plastic wrap; cover and refrigerate for about 20 minutes, or until ready to cook.
5. Heat 2 Tbsp. olive oil in a large, non-stick skillet over medium-high heat. Cook the patties for about 3 to 4 minutes on each side, or until lightly golden brown and heated through.

NOTE:  The patties can also be baked in a preheated 350°F oven. Line a baking sheet with parchment paper sprayed with cooking spray. Spray a little cooking spray on the top of each patty to keep them for getting too dry; bake for 15 minutes. Turn them over and bake for an additional 12 to 15 minutes, or until lightly browned.

VARIATION: About 1/2 cup of pre-cooked brown rice, bulgur, or quinoa may be added to the mixture in step #2 for a heartier final product.


  1. This is like "yapma" on steroids. In case you are wondering, yapma is an Aintabtsi way of using leftover lentil keuftah. When you make lentil keuftah (the vegetarian version of chi keuftah), you really do not want to eat the leftovers as-is the next day, because they tend to go dry after a while. So, instead, you put all the leftover keuftahs in a bowl, add flour to thicken the "dough", knead, then shape into flat patties that you can then fry. I like to serve these yapmas with tahini/garlic sauce (taratoor), sliced tomatoes, pickles, etc. (sort of like falafel).

    But your version sounds really yummy and better balanced.

    1. Ah, thanks for the explanation of yapma; that's a great way to recycle lentil (vospov) kufteh!