Green and Clean Pesto Lentil Patties

I must have spring on the brain. Everything I’ve eaten today is green.

Breakfast #1: Green Monster

Breakfast #2: Added hemp powder to my cereal

Snack: Cucumbers and leftover cilantro pesto

Lunch: Green and Clean Pesto Lentil Patties on a ginormous spinach salad

Snack: Kale salad with pumpkin seeds…

One of my friends growing up [who had the best head of red hair I've ever seen] used to tell everyone that his hair was red because he ate a lot of tomatoes. I instantly believed that the colour of my food would determine the colour of my hair. Naturally, I ate a lot of pink things so I could have hair like Jem.

But green?… Will I turn into a goblin?

While I’m over here turning green, be sure to check out my new tab: OMGIIDERNIGTD snacks [Oh-my-gosh-if-I-don't-eat-right-now-I'm-going-to-die snacks]. A compilation of quick snack ideas for people [and families] on the go.

Green and Clean Pesto Lentil Patties

Vegan, Gluten Free, Dairy Free

Bring on the green! These patties are fantastic on their own, rolled up in a rice wrap, crumbled up over rice, or enjoyed like a burger.

Ingredients

  • 1 1/3 cup dry green lentils
  • 1 3/4 cup water
  • 1 cup cilantro
  • handful spinach
  • 1/2 cup cashews
  • 1 clove garlic (or 1/2 onion)
  • 1 tablespoon jalapenos (if you don’t like spicy foods omit. These patties are just as fantastic without them)
  • 2 tablespoon lime juice
  • 1/2 teaspoon Herbamare
  • 1/3 cup olive oil
  • 2 1/2 cup quinoa flakes – gluten free breadcrumbs, almond flour, or wheatgerm would work well [wheat germ contains gluten]
  • 1 medium zucchini, shredded
  • 2 yellow potatoes, boiled and mashed
  • Pepper

Lime Mayo Dressing

  • 3 tablespoon lime juice
  • 3/4 cup canola mayonnaise, egg-less canola mayonnaise or Nayonaise if vegan
  • 1/4 cup cilantro, chopped

Directions

  1. Preheat oven to 375F
  2. Combine water and lentils in a medium sized saucepan. Boil until water has absorbed and lentils are soft
  3. Meanwhile, combine cilantro, spinach, cashews, garlic, jalapenos, lime juice, herbamare, and olive oil in food processor. Pulse until fully combined and slightly creamy. Drop into large mixing bowl
  4. Combine lentils, quinoa flakes, zucchini, potatoes and pepper in the large mixing bowl
  5. Scoop about 1/3 cup of mix in your hand and pat down. Place on a parchment paper lined baking sheet and bake for 20-25 minutes
  6. Meanwhile, combine all ingredients for lime mayo dressing.
  7. Serve with vegetables and dressing!

Makes 15-20 patties

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Comments | Leave Your Comment

  1. Thanks, Leanne! I actually found the Herbamare – only one left on the shelf, and I grabbed it! I enjoyed making the lentil patties and the dressing, but enjoyed eating them more. Yum! Your blog is a God send for someone like me who demands healthy food, but isn’t a fan of cooking. Your photos and encouragement really help :)

    • Yay for Herbamare! Did you like it? That salt is a miracle ingredient, I swear! Glad to hear you like my blog and it’s helping you in the kitchen. Have a fabulous weekend, Molly :)

  2. might be a silly question but is there difference between quinoa and quinioa flakes?

    • that’s not a silly question at all! It’s the same difference between steel cut oats and quick oats. It’s the quinoa seed shaved down.

  3. Wow Leanne! I have been following your blog for quite a few months now, and this is probably the third or fourth time I have tried making these patties- I splurged while grocery shopping and got the fresh cilantro and all I can say is WOW! I am not ashamed to say I licked the spatula after scraping my blender of the pesto, and have plans to make up a mega batch later, jar it and use it for pesto salads and as the occasional base for homemade pizza! Thanks so much for the continuous inspiration!!!

    • I’m so happy you liked the patties, Dani! I bet it would be delicious on pizza, thanks for the recommendation :)

  4. Planning on making these tonight served with sweet potato fries and black bean brownies for dessert! I don’t have spinach on hand but I do have kale so I might attempt to sub it out. I am very excited to try them. Thanks!

  5. Ok so I was dying to try this recipe and it turned out ok. It made a HUGE batch. So big in fact I made 6 tonight and probably have enough to make another 10 tomorrow. My only qualm is that they turned out super dry and crumbly. I only changed one thing and that was the cilantro- I subbed basil for it. Any ideas on what I could add into tomorrow’s batch to make it more moist?

    • Hi Lauren, I’m so sorry these didn’t turn out for you. I haven’t made them since, but have been told by a bunch of people that they turned out great. What you could do, is add a bit of cooked potato to them!

      • Oh no it’s ok! They were still tasty just a wee bit dry though the dressing helped. I’m just wondering where I went wrong. Maybe I will try adding some more cooked potato and maybe a little olive oil. Thoughts?

        • This was one of the first recipes I ever posted so it’s been awhile since I’ve made it… hmmm. I think extra oil and potato will do the trick.

          • Alrighty I’ll give it a shot. What are some of your vegan favorites? I can’t decide which to try next. I am DYING to be able to do more sugar so I can make those cinnamon strawberry shortcakes.

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