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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.

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Southwest Lentil Patties with Creamy Lime Dressing

Ingredients

1 tablespoon olive oil
1 jalapeno, minced
2 cloves garlic, minced
1 small onion, chopped (about 1/4 cup)
1 carrot, peeled and cut into a small dice
1 cup cooked USA lentils
1 egg, beaten
2 tablespoon cilantro, chopped
1/4 cup breadcrumbs
1 tablespoon and 1 teaspoon cumin, divided
2 limes, juiced
4 tablespoon reduced fat sour cream
Salt

 Directions

Patties:

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.

Dressing:

Whisk together the lime juice, sour cream, 1 teaspoon cumin, and salt to taste.

 (Recipe courtesy of Healthy. Delicious)

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