Brown Rice & Lentil Patties

November 20, 2015

My sister would completely disapprove if I had called these "burgers." But boy do I love my veggie "burgers." I'm extremely particular about them though; I like seeing bits of the ingredients in them. What can I say? I like my food chunky! Guacamole, soup almond butter. There's nothing better than a tomato soup with whole bits of tomato, herbs, onion and garlic in it!

Again, these brown rice and lentil patties are not the most attractive of foods but I love them for their a) versatility and b) freezability (Yes, that is a word in my books.). Like most of my recipes, this was a (successful!) experiment more than anything else. A mixing of whatever I had on-hand in my fridge so the following list is definitely up to interpretation:

1 cup cooked lentils
1 cup cooked brown rice
1 egg
1 clove of garlic
Some chunk of onion
1 tsp thyme
1/8 tsp cayenne
1/4 tsp cinnamon
Salt & pepper as desired
Oil (olive, sunflower, grapeseed, you name it!) for pan frying

1. Add all ingredients in bowl and blend together. I used an immersion blender but a food processor should work perfectly fine too. Really just depends on the texture you'd like your patties to be AKA if you're an oddball like me and want the heterogeneousness.
2. Coat pan with oil of choice and plop the mixture on. Another great thing about these is that you can make them any size you want!
3. Cook until "golden" brown and toasty on both sides or until you can no longer wait to eat them, whichever comes first.

Luckily, my university gives us the whooooole week of Thanksgiving off so my break (not-so-officially) began yesterday afternoon. I'm visiting a friend in San Francisco for the weekend. It will be my first time there so any suggestions are greatly appreciated. I'll be back on Monday though--ready to share my adventures & to gobble up some turkey!


How do you like your food? Team Chunky or Team Smooth? 

What are your weekend plans? 

You Might Also Like