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Lentil Cauliflower Patties (Better Than Meat)
Meat-free patties pulsed from soaked lentils, boiled cauliflower, mushrooms and leek. Bound with psyllium and eggs, pan-fried golden in olive oil.
240 min prep / 265 min total
97 kcal
4.3g protein
15 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 150 glentils
soaked overnight
- cauliflower
- salt
to taste
- 2eggs
- olive oil
- 1leek
- mushrooms
champignon
- 1bell pepper
- 250 gcauliflower
boiled, grated
- 2garlic cloves
- 2 tbsppsyllium husk
- black pepper
- 2 tbspGreek yogurt
for sauce
- dill
- 1 tspmustard
- 1 tsppesto
Instructions
Soak 150g lentils overnight, rinse and drain.
Boil cauliflower until soft; blend 2 eggs with the lentils to a coarse purée.
Sauté chopped leek, mushrooms and bell pepper in olive oil until soft.
Mix the lentil mash with 250g grated boiled cauliflower, the sautéed vegetables, 2 garlic cloves, 2 tablespoons psyllium, salt and pepper.
Shape into 15 patties and fry in olive oil until golden on both sides.
Blend 2 tablespoons Greek yogurt with dill, mustard, pesto and salt to make the sauce.
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