Lentil & Kidney Bean Patties, Vegan!

These wonderful, and easy to make, Lentil & Kidney Bean Patties are great for dinner, lunch and even BBQs as, unlike some vegan burgers, they hold their shape well and can be easily turned during cooking.

Although I have made smaller than regular burgers and called them patties, they are great in a burger bun and can be made into 6 burgers rather than 12 patties.

If you choose to make them larger then just cook them a few minutes more on each side.

They are also gluten free as I have used buckwheat flour to bind them. I find that buckwheat flour has a less intense flavour than gram (chickpea) flour, which can often mask the flavour of other ingredients.

I also find the buckwheat flour has a lighter texture making these patties deliciously light inside.

They really go well with roasted veg and drizzled with the cucumber and mint dressing from my trio of yoghurt dips.

How To Make Lentil & Kidney Bean Patties

Please note – the time given does not include the 30 minute chilling time. But the mixture can be made the day before you want to cook the patties and kept in the fridge.

Equipment you will need

Kitchen scales

Sieve

Measuring spoons

Large saucepan

Food processor or hand-blender

Frying pan

Step 1 – Using a sieve, rinse the lentils and leave to drain.

Step 2 – In a pan, dissolve the bouillon powder in the freshly boiled water and stir in the lentils. Cover the pan and bring to a boil.

Step 3 – Reduce the heat and simmer for 8 minutes, stirring occasionally.

Step 4 – Remove the lid and increase the heat to a hard simmer until any surplus water has been evaporated. The lentils should be gloopy and no water in the bottom of the pan when you part the lentils. Remove from the heat.

Step 5 – Place all of the remaining ingredients in a food processor, or similar, and add the lentils. Or you can add the remaining ingredients to the pan and use a hand-blender.

I love spicy food so I always use 10ml / 2 teaspoons of chilli flakes. But if you just want to add a little chilli flavour, then I would suggest only adding 5ml / 1 teaspoon of the chilli flakes.

Step 6 – Blend until you have a smooth, but thick mixture.

Step 7 – Transfer to a bowl and refrigerate for at least 30 minutes.

Step 8 – Shape into 12 patties of approximately 50g / 2oz, and fry, in batches of 6, over a medium-low heat for 10 minutes, turning halfway through (5 minutes each side).

To make them even, I usually weigh them and then roll them into a ball.

Then flatten the ball of mixture and shape it into a circle to make the patties.

Step 9 – Keep the first batch warm whilst you cook the second batch. If you don’t need them all at once, keep them refrigerated for 1-2 days.

Step 10 – Serve warm with roasted veg or a salad such as my Greek Politiki.

Have you tried this recipe? I would love to hear from you. What did you serve yours with? Did you make 12 patties or 6 burgers? Please leave me a comment in the comment box below, I would really appreciate it. ????????

Happy Pattie/Burger making and ENJOY! ????