Pumpkin Seed-Coated Lentil Patties with Ginger Dipping Sauce
(adapted from Vive Le Vegan! by Dreena Burton)
Makes 8-10 patties
Ingredients:
Patties
75g pumpkin seeds
3 slices stale bread (to yield 1.5 cups crumbs)
1 large red onion, quartered
2 large cloves of garlic
140g dry brown lentils, rinsed
320g water
2 dried bay leaves
1 tsp coriander seeds
1/2 tsp sea salt
1.5 tbsp apple cider vinegar
1.5 tbsp mild curry paste
1 stalk celery, diced
olive oil (for frying)
Dipping Sauce
2cm cube fresh ginger
60g apple cider vinegar
70g pure maple syrup
40g tamari
1.5 tsp toasted sesame oil
1/4 tsp red pepper flakes (optional)
Preparation:
Patties
1. Dry roast pumpkin seeds, 5 mins, 100C, speed 1. Let cool then grind until just crumbly, 5 secs, speed 7. Set aside.
2. Make breadcrumbs, 10 secs, speed 8. Set aside.
You could chop the celery at this point, but I like it chunky and didn't want to risk overprocessing so I diced it by hand.
3. Chop onion and garlic, 5 secs, speed 7. Set aside.
4. Combine lentils, water, bay leaves and coriander seeds in TMX bowl. Bring to boil, 6 mins, 100C, speed 1.
5. Simmer for 15 mins, 90C, speed 1.
6. Add onion and garlic, and simmer for another 12-15 mins, 90C, speed 1 (until lentils and onions are tender, and water is absorbed).
7. Remove bay leaves and discard.
8. Add sea salt, apple cider vinegar, curry paste and breadcrumbs and puree until fairly smooth, going slowly from speed 1 to 8, for 20-30 seconds.
9. Incorporate celery, Reverse speed 4, 20 seconds.
10. Refrigerate mixture for at least 1 hour, to help firm up and make it easier to shape.
11. Place ground pumpkin seeds on a plate. Form each pattie using 1/3 cup of mixture. Coat in ground pumpkin seeds.
12. Heat oil in frying pan over medium-high. Fry the patties for 5-8 minutes each side until lightly browned and crispy. Serve with Ginger Dipping Sauce.
Dipping Sauce
1. Chop ginger, 5 secs, speed 6.
2. Add all remaining ingredients and mix for 5 seconds, speed 3.
Tips/Hints:
Even with refrigeration, the pattie mix is quite moist. They are delicious though, and worth the effort.
