Healthy Baked Mushroom Lentil Patties paired with a zesty Tzatziki sauce - A delicious, protein-packed Vegan recipe. Bound together with oats, these patties are gluten-free, and are perfect for an appetizer, or even a veggie burger!
Ingredients
⅔cupDried Lentils, 130g, = 1⅔ cup cooked
2cupsWater
1tspOlive Oil
½cupChopped Onion, 80g
1½TbspMinced Garlic, or about 4-5 cloves
2cupsMushrooms, Sliced, 140g
2TbspCoconut Aminos or Low Sodium Soy Sauce
¾tspCumin
¼tspCardamom
¼tspSalt
¼tspBlack Pepper
⅔cupInstant or Rolled Oats
Tzatziki Sauce:
¼cupYogurt, 56g (Coconut Yogurt for Vegan)
2TbspFinely Chopped Cucumber
½tspLemon Juice
⅛tspGarlic Powder
⅛tspBlack Pepper
1tspWater
Instructions
Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
(If cooking immediately) Preheat oven to 350°F and lightly grease a baking sheet.
Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, about 2 minutes.
Add mushrooms and cook for about 3 minutes until soft and cooked.
Turn off heat, add coconut aminos or soy sauce, cumin, cardamom, salt and pepper and let cook for about 30 seconds.
Set aside to cool.
Process oats in a food processor to form a rough flour.
Add cooked lentils and mushrooms and pulse until just combined. Mixture should still have some texture and not be completely pureed.
Transfer to a bowl, and let rest for about 10 minutes. Optionally, cover with plastic wrap and place in the fridge overnight.
Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to lightly baking sheet.OR Use slightly wet/greased hands and and shape into ¾” thick patties.You should have 6.
Bake for 20 minutes.
To make the sauce, stir together all ingredients - yogurt, cucumber, lemon juice, salt, pepper and water in a bowl. Start with 1 teaspoon, and add more for a thinner sauce.
Notes
Storage:
In the fridge in an airtight container for 4-5 days.
Freeze raw: Stack patties with pieces of parchment paper in between or individually wrap in plastic wrap, place in freezer bag and freeze. Defrost before cooking, and increase cook time by 4-5 minutes.
Freeze cooked: Cook patties and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, stack with pieces of parchment paper in between, place in freezer bag and freeze. Reheat in microwave to serve. Keeps about 3 months.