Greek Spiced Lentil Patties with Crispy Kale Chips and Mint-Tahini Dip

Vegan

A 560-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup cooked green lentils (about 1/2 cup dry)
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 tbsp chickpea flour (or all-purpose flour)
• 2 tbsp olive oil (for patties)
• 4 cups kale, stems removed and torn into bite-sized pieces
• 1 tbsp olive oil (for kale)
• 1/4 tsp sea salt (for kale)
• 1/4 cup tahini
• 2 tbsp fresh lemon juice (for dip)
• 2 tbsp water (for dip)
• 1 tbsp finely chopped fresh mint (for dip)
• 1/2 clove garlic, minced (for dip)
• Pinch of salt

Instructions

1. Prep: Preheat your oven to 375°F (190°C). Drain and rinse cooked lentils if using canned. Finely chop red onion, garlic, parsley, and mint.
2. For the Kale Chips: In a large bowl, toss the kale with 1 tablespoon of olive oil and sea salt until evenly coated. Spread the kale in a single layer on a baking sheet. Bake for 10-15 minutes, or until crispy, flipping halfway through. Keep a close eye on them to prevent burning.
3. For the Lentil Patties: In a medium bowl, mash the cooked lentils with a fork or potato masher, leaving some texture. Add the chopped red onion, minced garlic, parsley, mint, 1 tablespoon lemon juice, oregano, cumin, smoked paprika, and chickpea flour. Mix well until everything is combined and the mixture can form patties. If too wet, add a little more flour; if too dry, add a touch of water.
4. Form eight small patties (about 2 inches in diameter).
5. Heat 2 tablespoons of olive oil in a non-stick pan or skillet over medium heat. Carefully place the patties in the hot oil and cook for 4-6 minutes per side, or until golden brown and crispy.
6. For the Mint-Tahini Dip: In a small bowl, whisk together the tahini, 2 tablespoons lemon juice, water, chopped mint, minced garlic, and a pinch of salt until smooth and creamy. Add more water if needed to reach desired consistency.
7. Serve: Divide the crispy lentil patties and kale chips between two plates. Drizzle generously with the refreshing mint-tahini dip.
8. Top tip: For extra crispy patties, ensure your pan is hot before adding them and avoid overcrowding the pan.