Have you discovered the wonderful secret called lentil patties yet?
Why a secret? Because such patties are very nutritious, low in carbohydrates and fat, and do not fall apart during cooking. You can fry or bake them. You can serve them with a spicy sauce or tahini (or both), alongside a salad and brown rice, or inside a pita with lots of amazing salads. In short, there are plenty of options.
But I like to make lentil patties with eggplant.
Why? Because the eggplant absorbs the flavors of the patty and keeps it from drying out, leaving it soft and pleasant.
You can add grated carrots, zucchini, or any other vegetable you love 🙂
Lentil and Eggplant Baked Patties
What do you need?
Yields 30 small ping-pong ball sized patties
What do you need?
- 2 cups cooked green lentils – cooking instructions at the bottom of the post
- 1 cup grated potato
- 1 cup peeled and grated eggplant
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1 crushed garlic clove
- Salt, pepper
Nutrition consultant and fitness instructor Noam Bachar adds:
"One patty will contain: 24 calories, 1.5 grams protein, 1.3 grams fat, 2.4 mg calcium, 2.72 mg iron"
Lentils are an excellent source of protein, dietary fiber, calcium and iron, perfect for a low-calorie lunch that provides a feeling of fullness for a long time.
How to cook green lentils so they turn out soft and tender
- Soak one cup of green lentils in water to cover for 5-8 hours.
- After soaking, the lentils should be plump from the water they absorbed.
- If there is any water left in the bowl, drain it.
- In a large pot, add the soaked lentils to cover.
- Add a generous teaspoon of baking soda.
- Bring to a boil, then continue to cook on low heat for 15-20 minutes until the lentils soften.
- Make sure the pot doesn't boil over 🙂
By the way, red lentils do not need soaking and you can prepare amazing dishes in a flash. Just like the lentil stew with coconut milk.
