Green and Clean Pesto Lentil Patties

By November 8, 2017

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?      
Green and Clean Pesto Lentil Patties
Recipe type: Vegan, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 15-20 Patties
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.
  • 1⅓ cup dry green lentils
  • 1¾ cup water
  • 1 cup cilantro
  • handful spinach
  • ½ cup cashews
  • 1 clove garlic (or ½ onion)
  • 1 tablespoon jalapenos (if you don’t like spicy foods omit. These patties are just as fantastic without them)
  • 2 tablespoon lime juice
  • ½ teaspoon herbamare
  • ⅓ cup olive oil
  • 2½ 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
  • ¾ cup canola mayonnaise, egg-less canola mayonnaise or Nayonaise if vegan
  • ¼ cup cilantro, chopped
  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 ⅓ 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!
View Nutritional Information (once on page scroll down)  

This entry was tagged: burgers, freezable, greens, lentils, pesto, quinoa flakes

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