Southwest Lentil Patties with Creamy Lime Dressing
- 1 tbsp olive oil
- 1 jalapeno pepper, minced
- 2 cloves garlic, minced
- 1 small onion, chopped (about 1/4 cup)
- 1 carrot, peeled and cut into a small dice
- 1 cup lentils, cooked
- 1 egg, beaten
- 2 tbsp cilantro, chopped
- 1/4 cup breadcrumbs
- 1 tbsp cumin, plus 1 tsp, divided
- 2 lime, juiced
- 4 tbsp sour cream, reduced fat
- Heat the oil in a large skillet or frying pan. Sauté the jalapeno, garlic, onion, and carrot until they are soft, about 3 minutes. Add the cooked vegetable mixture to a large bowl and mix in the lentils, egg, cilantro, breadcrumbs, and 1 tablespoon cumin. The mixture should be pretty wet and a little sticky.
- From tablespoon sized portions of the lentil mixture into rounds, then use your hand to press them into a patty shape that’s about the size of a half-dollar coin around and a half inch high (you should get about 9 patties). Place your frying pan back over medium-high heat and add the patties. Cook for about 2 minutes or until the bottom has browned and formed a thin crust. Flip and cook for another 2 minutes.
- Whisk together the lime juice, sour cream, 1 teaspoon cumin, and salt to taste.
Lentils take a trip to the Southwest with these patties flavored with jalapeno and cumin. The cool, creamy lime dressing adds a little bit of zing while balancing out the heat.