I made these super delicious lentil patties the other day or my daughter, we like experimenting with different types of foods, as I don’t regularly have bread in the house to make her a sandwich. We have also chosen to take Rose down a baby lead weaning path, so all of her food since she was 6 months old needed to be something she could feed herself.
I love these patties as they are gluten free and freeze very well, so they’re perfect to pull out on a night when you don’t have a lot of time. They are also great lunchbox fillers for both day care and school.
If you would like a vegetarian option you could remove the bacon and cheese, however if you remove the egg you may want to add an egg substitute such as vegetable or rice bran oil, yogurt or sweet potato. When I’ve made these in the past I also found they were quite tricky to flip over in the pan with lots of little ingredients so this time I gave the lentils 3-4 blitzes with my stick blender so there were approximately 50% whole lentils and 50% lentil ‘paste’. By doing this I found that they whole mix was much better combined and the patties flipped easier in the pan. I also chop everything finely so there are no large chunks in the mix to deal with.
As I feed these to a 13 month old you will notice the recipe has no salt, too much salt at a such a young age can be harmful to babies kidneys. I do use cheese and bacon that are both enough to salt the mix, and I offer my daughter lots of water during day and at meal time. These are also great for the whole family, make mum, dad or older siblings a little bit bigger, serve with a salad, and dinner is ready!
Let me know in the comments if you have you own version of a lentil pattie!
Curried lentil patties with leftover vege
Prep time: 20mins Cook time: 10mins How many: 16 small patties
- 400g Tin of lentils
- 3 short cut rashes of bacon
- ½ cup of cheddar cheese
- 2 shallots
- 1 eggs
- ½ teaspoon of curry powder
- 1 handful of left over veges
- Oil for frying
- Finely dice the bacon and fry for 5-10 minutes until golden, addi shallots half way
- Drain and rinse the lentils under cold water
- Finely grate cheddar cheese
- Finely dice left over vegetables
- Combine all ingredients
- Shape tablespoons of the mixture into patties and place into fry pan, fry on each side until golden, these patties are still quite delicate while cooking so take care when flipping them
- Don’t eat too many before you give them to bub!
I hope you’ve enjoyed our Curried lentil patties with leftover vege recipe, let me know in the comments what other recipes you’d like to see.
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