Lentil Patties with Yogurt Sauce

Since you need only 1/4 cup of cooked rice for the patties, we suggest using a microwavable pouch of precooked rice. Measure out 1/4 cup and add it to the lentil mixture. Save the rest of the rice for another use. You can also use brown rice instead of white, if you prefer.

Yield:

4 servings (serving size: 2 patties and 1/4 cup sauce)

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 330
Fat 14.2 g
Satfat 2.5 g
Protein 17.3 g
Carbohydrate 35.4 g
Cholesterol 107 mg
Iron 5.1 mg
Sodium 411 mg
Caloriesfromfat 39 %
Fiber 9.4 g
Calcium 143 mg

Ingredients

3/4 cup dried lentils
4 cups water
1/3 cup dry breadcrumbs
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1/4 cup cooked white rice
3 tablespoons olive oil, divided
2 large egg whites
Cooking spray
Yogurt Sauce

Preparation

Place lentils and 4 cups water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain well.

Combine breadcrumbs and next 5 ingredients in a food processor; process until blended. Add lentils, rice, 1 tablespoon oil, and egg whites; process until coarsely chopped.

Divide mixture into 8 (1/4-cup) portions, and shape each into a 1/4-inch-thick patty.

Heat remaining oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Serve with Yogurt Sauce.

Note:

Oxmoor House Healthy Eating Collection

January 2008