Saturday, February 1, 2014

GF Red lentils and leeks patties

This dish is fairly simple to cook, equal parts lentils, leeks and parmesan romano cheese.I was in the mood for a meatless dish so I cooked some up with too much water and a little bit too long so they were like a paste. The controlling spices were smoked hot paprika and fresh bay leaves from the back yard. I didn't add salt because the binder is Parmesan cheese.

The leeks need to be slightly over cooked, they go into a small sauce pan filled with half water, half chicken stock. Spices are a bit tricky, taste, taste and taste again. Paprika and thyme, mustard, garlic of course, a little cayenne pepper. Just before mixing with the lentils, add enough cheddar cheese powder to thicken.

Mix leeks with lentils match the volume so they are each a third. Taste. If you think you have it right add either an egg, egg white or egg substitute. Spray oil on a baking pan. They don't spread much so you can put them pretty close together. Oven to 320, does not need to be pre-heated or anything like that. My batch was about 15 minutes. Pull the pan from the oven and let it rest, they must be cool before you pack them up.

Fun idea for the mixture, stuffed flounder. Make sure the fish is dry, consider patting dry with a towel if there is any doubt. Take a piece of parchment paper, just bigger than your piece of fish. put some ground flax seed or cornmeal lay the fish down on the flax, then coat with the mixture. 320 degrees for 20 minutes.

I also had five patties that would not fit in my storage container. After church, Kathy was not hungry so I make spaghetti for one and used them as meatless balls. I put them in my microwave for 65 seconds and let them totally cool. When they cool they become pretty tough, but since they are going into a liquid environment this keeps them from falling apart in the tomato sauce.

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