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Lentil and Walnut Patties with Cabbage Slaw

Lentil and Walnut Patties with Cabbage Slaw

These lentil patties use cooked lentils and oats to make a mixture that holds together without a long ingredient list. Chilling the shaped patties briefly makes turning them in the pan easier. A crisp cabbage slaw is a useful contrast and can be tossed while the patties cook.

Serves: 4, 8 patties
Prep: 20 minutes, plus 15 minutes chilling
Cook: 16 minutes

Ingredients

Method

  1. Pulse lentils, walnuts, oats, egg, onion, cumin, salt, and pepper in a food processor until the mixture holds together when pressed but still has visible texture.
  2. Shape into eight patties about 1/2 inch thick. Set on a plate and chill for 15 minutes.
  3. Whisk lemon juice, yogurt, and Dijon in a bowl. Add cabbage and toss until lightly coated; set aside while the patties cook.
  4. Heat olive oil in a large nonstick skillet over medium heat. Cook patties in batches for 3 to 4 minutes per side, until browned and hot in the center.
  5. Transfer to a plate lined with a clean towel. Serve two patties per person with a generous scoop of cabbage slaw.

Variations

Use sunflower seeds instead of walnuts, or add chopped parsley to the patty mixture. If the mixture feels too wet, stir in another tablespoon of oats; if it is crumbly, mix in a teaspoon of water. Serve the patties in pita if you prefer a handheld lunch.

Storage and reheating

Refrigerate cooked patties in a covered container for up to 4 days and keep slaw separate for up to 2 days. Reheat patties in a skillet over medium-low heat until hot. The slaw is best cold and should be tossed again before serving.

Read the leftover meal planning guide and lunchbox prep plan for a busy week for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.


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