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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 14.2g
  • Saturated fat: 2.5g
  • Protein: 17.3g
  • Carbohydrate: 35.4g
  • Cholesterol: 107mg
  • Iron: 5.1mg
  • Sodium: 411mg
  • Calories from fat: 39%
  • Fiber: 9.4g
  • Calcium: 143mg

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
  • Yogurt Sauce

Preparation

  1. 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.
  2. 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.
  3. Divide mixture into 8 (1/4-cup) portions, and shape each into a 1/4-inch-thick patty.
  4. 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.
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