Lentil and Veggie Patties

I came up with this recipe in an attempt to make some higher protein finger foods, and was shocked by how much my baby liked them. I wasn't sure if she would like the curry flavor, but she gobbles them up! They are perfect for little fingers to hold, and they are great for little ones who are experimenting with forks. I am listing the veggies that I used, but really anything you have on hand would work perfectly - about 2 cups of diced raw veggies, or 1 cup of diced cooked veggies. 

Recipe: Lentil and Veggie Patties

Yield: 13-16 patties

Ingredients:

1/3 cup brown or green lentils

1 tbsp oil

1 onion, diced

1/2 cup celery (about 2 medium stalks), diced

1/2 tsp minced garlic

1/2 cup frozen veggies (broccoli/carrot/cauliflower blend), thawed and squeezed dry

1/2 tsp curry powder

1 egg

1/3 cup quick oats

Instructions:

Cook lentils according to package instructions - usually they boil for ~15 minutes. Drain and let cool slightly. 

Add oil to a medium pan over medium heat. Add onion and celery, and cook until softened, about 10 minutes. Add water if they start to stick to the bottom of the pan. 

Add minced garlic and cook for another 1-2 minutes, being careful not to let it burn. 

Let cooked veggies cool slightly. 

In a blender or food processor, add all ingredients and blend/process until all combined well. An immersion blender also works well! 

Heat a large skillet or a griddle to medium heat and spray with nonstick cooking spray. 

Add about 1 1/2 tbsp scoops (this scoop works well) and flatten until about 1/4-1/2 inch thick. Cook 2-3 minutes until starting to turn golden brown on the bottom and the top isn't shiny anymore - carefully flip over. Cook another 2-3 minutes, or until they feel set. 

Let them cool completely. 

Store in the fridge for up to a week, or in the freezer for up to 6 months. I like to put pieces of wax paper between layers of them and store in a ziploc bag or a tupperware. 

Reheat in the microwave. 

Note - this would double really well!