Greek Spiced Lentil Patties with Crispy Romaine Wraps

VeganLow Fat

A 545-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (200g) cooked brown or green lentils, drained and mashed
• 1/4 cup (25g) oat flour
• 2 tbsp finely chopped red onion
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried mint
• 1/4 tsp ground cumin
• Pinch of cinnamon
• Salt and black pepper to taste
• 2 tbsp olive oil (for cooking patties)
• 8 large romaine lettuce leaves, separated and washed
• For the Minty Cucumber Relish:
• 1/2 medium cucumber, finely diced
• 2 tbsp fresh mint, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Prep: Rinse and drain cooked lentils. In a medium bowl, mash the lentils with a fork or potato masher. Add oat flour, red onion, minced garlic, oregano, dried mint, cumin, cinnamon, salt, and pepper. Mix until well combined and forms a thick batter. Divide the mixture into 4 equal patties.
2. Cook Patties: Heat 1 tbsp of olive oil in a non-stick pan over medium heat. Carefully place two patties in the pan and cook for 4-5 minutes per side, until golden brown and crispy. Repeat with the remaining oil and patties. Alternatively, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway, until crispy.
3. Prepare Relish: While patties cook, combine finely diced cucumber, chopped fresh mint, lemon juice, 1 tsp olive oil, salt, and pepper in a small bowl. Stir well.
4. Assemble Wraps: Arrange the crispy romaine lettuce leaves on plates.
5. Serve: Place two hot lentil patties into each of the four romaine lettuce cups. Spoon the minty cucumber relish generously over the patties.
6. Garnish: A sprinkle of fresh mint or a wedge of lemon can be added for extra zest.