Lentil Patties

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Welcome to our Cigi Recipe Box! This is the place where Cigi staff share their favourite recipes featuring Canadian field crops. This recipe is from the recipe book “Senses 2, Series of Dining from our Products, Kuwait Flour Mills and Bakeries Co.” and was prepared by Kristina Pizzi, Head, Analytical Services.

Lentil Patties

Ingredients:

  • ½ C dry lentils
  • 1 onion, roughly chopped
  • ½ C parsley or cilantro
  • 1 tsp ginger, grated
  • ¼ tsp cumin
  • ¼ tsp red chilli flakes
  • 2-6 Tbsp flour
  • 2 Tbsp canola oil
  • Salt and pepper to taste
  • Flour for coating

Directions:

Wash lentils and cook in water for 10 minutes or until the lentils are soft but not mashed. Drain off any excess water. Blend ginger and onion in a food processor, pulse until finely chopped, add lentils, parsley/cilantro, cumin and chilli flakes, season with salt and pepper. Pulse a few times until the mixture begins to form a paste, add flour and knead by hand. Shape the lentil mixture like a disc, coat with flour. Heat oil in a pan, cook lentil patties on both sides. Serve hot with cucumber sauce.

Cucumber sauce:

  • 1 cucumber
  • 2 C yogurt
  • 1 tsp dry mint

Directions:

Grate cucumber, combine with yogurt and dry mint, refrigerate before serving.

Enjoy!

Makes approximately 4-6 servings.

Lentil Patties

 

Here’s what Kristina had to say about why she chose this recipe:

“I chose this recipe because we were recently on a technical mission to the Gulf region where we visited Kuwait Flour Mills & Bakeries Company in Kuwait. They developed the “Senses 2” cookbook and gave us copies to bring home. I thought it would be fun to try one of their recipes. I had never made this recipe before; it was easy to make and everyone really liked it.”

 

IMG_2379

Kristina Pizzi (r) speaks with a staff member at the Kuwait Flour Mills & Bakeries Company during Cigi’s Gulf Countries Technical Mission.

 

Kristina Pizzi started at Cigi in 2002. She currently holds the position of Head, Analytical Services. Her activities include managing a team of lab technicians and technologists and conducting technical demonstrations, investigative studies, and training related to a wide range of analytical and rheological tests on Canadian grains. Kristina holds a Bachelor of Human Ecology (Foods) degree from the University of Manitoba.

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