Dinnertime. For several months now my family has been existing on Trader Joe’s convenience meals and an unhealthy dose of take-out due to a cross-country relocation that’s had its share of trials. Now that we’re out of corporate housing and I’ve reclaimed my knives and pans from the moving company, it’s time to start cooking again!
What started off as a plan to use up some buckwheat soba noodles in my pantry morphed into a cold black bean noodle with veggies in peanut sauce and finally to what we actually had for dinner – this super yummy patty chock full of powerful antioxidant goodness.
To brighten it up, a last minute addition of a garlicky lemon sauce spiked with thin ribbons of super greens ended up being the perfect addition.
I do have to ask your forgiveness for the use of mayonnaise in the sauce. It’s what I had in the fridge! But you could certainly substitute with a more healthful ingredient. Check out these ideas from the Huffington Post. I think low fat Greek yogurt, hummus or avocado would yield impressive results.
A key step to this recipe is the browning of the Panko, sprouted seeds and spices. This allows the spices to bloom and deepens the nutty flavor of the seeds.
This recipe makes an impressive 16 patties! I didn’t have any around, but would’ve loved to serve it over a bright watercress or arugula salad. I can’t wait to have them again tomorrow as a healthy snack. Even my six year old was impressed!
Red Lentil, Sweet Potato and Sprouted Seeds Patty with Lemony Super Greens Sauce
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- 1 medium sweet potato
- 2 large garlic cloves (or 4 small)
- 1 cup red lentils
- pinch of salt (doesn’t matter what kind)
- 3 tablespoons coconut oil (2 tablespoons, plus 1 teaspoon for each batch during frying)
- 1 cup red onion, minced
- 1 cup Panko bread crumbs
- 1/2 cup sprouted seeds (such as pumpkin and sunflower)
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt (divided into 2 halves)
- pepper to taste
- 2 eggs
- 1 tablespoon fresh lemon juice
- Put about 2 inches of water in a large pot and place a steaming basket on top with a lid. Bring the water to a boil.
- While the water is coming up to a boil, wash and peel the sweet potato and cut it into 1 inch chunks. Place the chunks of sweet potato into the steam basket along with the garlic cloves (peels still on). Cover and steam for 8-10 minutes, or until a fork can be easily inserted into the flesh of the sweet potatoes. Place the sweet potatoes in a large bowl. Squeeze the softened garlic from its peel and add to the bowl.
- While the sweet potato is steaming, wash the lentils in a fine mesh strainer, discarding any debris or rocks. Place them in a saucepan with 2 cups of water and a pinch of salt. Cover the pot, leaving a tiny opening to avoid the contents boiling over. Bring the pot up to a boil over medium high heat, then reduce the heat to low. Cook for approximately 12 minutes, or until the lentils are soft and almost all of the water has been absorbed or evaporated. Remember to stir occasionally to avoid the lentils sticking. Drain any excess liquid from the lentils and add them to the sweet potatoes.
- In a large frying pan, sauté the red onion, Panko, sprouted seeds, spices, and 1/2 teaspoon of salt in 2 tablespoons of coconut oil for 10 minutes over medium heat to bloom the spices and brown the mixture. Add to the bowl with the sweet potato and lentils, along with 2 eggs, lemon juice, the other 1/2 teaspoon of salt. Using a fork or potato masher, break up the sweet potatoes and steamed garlic and combine all the ingredients thoroughly.
- Form 16 patties, approximately 1/4 cup each. Heat a large nonstick pan with 1 teaspoon of coconut oil over medium heat and fry the patties in 3-4 batches for approximately 6-8 minutes each, or until each side is a nice nutty brown. Add an additional 1 teaspoon of coconut oil before each batch, or as needed. Drain the patties on paper towels and top with a dollop of sauce and wedge of lemon.
Lemony Super Greens Sauce
- 1 cup mayo
- zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 1 clove garlic, finely minced
- 2 large handfuls of super greens mix (any combination of spinach, baby kale, arugula, fresh herbs, etc.), sliced into thin ribbons slightly thicker than a julienne
- pinch of salt/pepper
- Combine all ingredients in a medium sized bowl.
xo – Cecile