beet and lentil patties

Beet and lentil patties

AuthorNatalie Siu-MittonCategoryDifficultyBeginner

It can be challenging to find easy, summer BBQ-friendly recipes that are vegetarian and vegan friendly. Well, look no further than these beet and lentil patties!

Yields5 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients
 1 cup cooked brown or red lentils
 1 cup cooked brown rice
 1 cup parsley, chopped
 1 large carrot, shredded
 1 small beet, shredded
 1-2 shallots, minced
 2 garlic cloves, minced
 1 inch ginger, grated
 2 tbsp sunflower seeds
 2 tbsp pumpkin seeds
 2 tbsp hemp hearts, toasted
 ½ tsp cumin
 2 tbsp tomato paste
 salt and pepper to taste

Instructions
1

Preheat oven to 350 C and prepare a baking sheet with parchment paper.

2

Combine all the ingredients in a large bowl and mix well.

3

Form 4-6 patties and lay them on top of the baking sheet. Bake for 20 minutes.

4

Serve as a burger, or on top of salad with tomatoes, sprouts, dandelion greens, arugula, pickles, feta, etc., and a vinaigrette of your choice. Freeze for quick lunches.

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Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 200
% Daily Value *
Total Fat 6g10%
Saturated Fat 0.8g4%
Sodium 160.7mg7%
Total Carbohydrate 28.6g10%
Dietary Fiber 5.5g22%
Sugars 5.6g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Ingredients
 1 cup cooked brown or red lentils
 1 cup cooked brown rice
 1 cup parsley, chopped
 1 large carrot, shredded
 1 small beet, shredded
 1-2 shallots, minced
 2 garlic cloves, minced
 1 inch ginger, grated
 2 tbsp sunflower seeds
 2 tbsp pumpkin seeds
 2 tbsp hemp hearts, toasted
 ½ tsp cumin
 2 tbsp tomato paste
 salt and pepper to taste

Directions

Instructions
1

Preheat oven to 350 C and prepare a baking sheet with parchment paper.

2

Combine all the ingredients in a large bowl and mix well.

3

Form 4-6 patties and lay them on top of the baking sheet. Bake for 20 minutes.

4

Serve as a burger, or on top of salad with tomatoes, sprouts, dandelion greens, arugula, pickles, feta, etc., and a vinaigrette of your choice. Freeze for quick lunches.

Beet and lentil patties

Adapted from Meet the Coup Cooks cookbook