Thursday, June 14, 2012

Lentil Mushroom Patty with Olives + Carrot Fries


I am possibly addicted to olives at the moment and was searching for some recipes to use them in... then stumbled upon these lovely veggie/legume patties with a little twist and they turned out fantastic. I was so excited to create these Lentil Mushroom patties into an overwhelming mouthwatering meal and indeed it did! Let alone combine it with some carrot fries and you have got yourself a healthy alternative to the classic hamburger and fries. This is a filling and easy to-go lunch also. If your not a fan of olives, you can substitute other vegetables or legumes, such as garbanzo beans, zucchini, or carrots. I also opted to use puffed amaranth instead of breadcrumbs as amaranth has all the essential amino acids and known as one of the highest sources of available protein among the non-meat food groups.

Lentil Mushroom Patty with Olives: (3 servings) -- can easily be doubled
Adapted from Post Punk Kitchen
Ingredients:
1/2 onion, diced medium
3 white button mushrooms,sliced
1 garlic clove, minced
Fresh black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 cup pitted green olives (or any)
3/ 4 cup cooked lentils or 1/2 15 oz can cooked lentils, rinsed and drained
1/4 cup puffed amaranth or breadcrumbs, divided
1 tablespoon chia seeds
1 tablespoons soy sauce
1 small lime, squeezed
olive oil

Directions:
Preheat oven to 350 F.
Heat a large pan over medium high heat and add a little olive oil to saute onion for about few minutes. Add mushroom, garlic, black pepper, thyme and cumin, cooking for several more minutes, until mushroom are cooked.
While mushroom mix is cooking, place olives in a blender/food processor and pulse until they are finely chopped. Add mushroom mixture to the food processor, along with all other ingredients, except for 1/4 cup of amaranth.  Pulse until mostly smooth, yet still has some texture. If using a blender, you may need to scrape the sides. Transfer to a bowl. Add the remaining 1/4 cup amaranth to the  mixture and thoroughly combine..
Line or grease a baking sheet with parchment paper or oil spray. Form mixture into 3 equal patties and bake for 15 minutes. Flip burgers and bake for another 12 to 15 more minutes, until nicely browned. Serve in a lettuce wrap or whole wheat buns/bread slice.


Chop the vegetables.

Saute onions.
Add mushrooms, garlic, and spices, & cook.


Measure olives, place in blender, & pulse.

Place mix in the blender and add all other ingredients, except amaranth.

Place burger mix into a bowl, add  puffed amaranth & mix thoroughly.

Form mixture into 3 equal patties and place on greased baking sheet.
Bake in 350 degree oven for 15 minutes, flip.
Cook another 12-15 minutes until browned.

  
I wrapped this patty in some leafy greens with onion, tomato, alfalfa, and of course some siracha sauce.


Baked Carrot Fries: (serves 1) --easily be doubled, tripled, etc.
Ingredients:
1 carrot, washed & peeled
drizzle of olive oil
dash of Chile powder
pinch of salt

Directions:
Preheat oven 350 degrees or simply use your toaster oven. Slice carrots into thin strips, like match sticks. Place in a bowl or for one less step on the baking sheet, drizzle with oil and sprinkle with seasoning, mix together, being sure to cover each carrot stick. Spread along the pan and bake for 10 minutes, and flip. Bake for another 10 minutes, until browned and a little crispy. Pair with a sandwich or burger and enjoy.

Slice carrot.
Drizzle w/ oil & sprinkle with seasonings. Spread, bake, flip, & bake until crispy.

Accompany w/ Lentil Mushroom Patty &  dip into BBQ sauce or if you
like ketchup (I'm not a big fan).
MMM.... Rico!

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