The Christmas season is a time of indulgence and celebration, often marked by a variety of decadent and meat-heavy dishes. However, it is important to consider the impact of such eating habits on our health and well-being. As such, it may be beneficial to incorporate meatless or limited meat days into our weekly holiday schedules.
Not only can such a change help to alleviate the physical strain of excess consumption, but it can also promote a more mindful and sustainable approach to food. By reducing our meat intake, we not only reduce our carbon footprint but also support the growth of plant-based protein alternatives. Additionally, incorporating plant-based options such as nuts, legumes, and tofu into our holiday meals can add variety and flavor while providing vital nutrients and fiber. In this way, we can enjoy the festive season while also prioritizing our health and the health of our planet.
Prep Time20minutes mins
Cook Time45minutes mins
Total Time: 1hour hr 5minutes mins
Course: Vegetarian
Cuisine: Caribbean, Fusion
Servings: 9
Ingredients
- 1/2 lb. approximately 1 1/8 cups lentil peas
- 1 cup bread crumbs
- 1 egg
- 1 stalk celery
- 1 pimento
- 1 small onion grated
- 2 cloves garlic grated
- 3 cups water
- 3 sprig chive
- 1 tbsp. parsley
- 3 sprig chadon beni
- 1 sprig fine leaf thyme
- 1 tsp. tomato paste optional
- Salt to taste
- Flour seasoned with favorite herbs
- Oil for frying
Instructions
- Cook the lentil peas in water until soft and most of the water is absorbed. If there is still some excess water in the peas, strain the excess water and set aside.
- Chop the chive, celery, thyme, chadon beni, and pimento finely. Grate the onion and garlic. Add the seasonings and the tomato paste to the cooked lentil peas. Mix well while you mash the lentil peas.
- Fold in the egg. Add the bread crumbs, a little at a time, and mix. Mix until the lentil peas is thick. The flour is used to help bind the peas into small soft balls. There should still be a bit of moisture to the feel, not dry.
- Roll into small balls. Roll the lentil balls in seasoned flour and flatten into patties for frying. Fry until golden brown. Lentil patties may be served as a side dish or as a burger.
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Lentil Patties
Ingredients
- 1/2 lb. approximately 1 1/8 cups lentil peas
- 1 cup bread crumbs
- 1 egg
- 1 stalk celery
- 1 pimento
- 1 small onion grated
- 2 cloves garlic grated
- 3 cups water
- 3 sprig chive
- 1 tbsp. parsley
- 3 sprig chadon beni
- 1 sprig fine leaf thyme
- 1 tsp. tomato paste optional
- Salt to taste
- Flour seasoned with favorite herbs
- Oil for frying
Instructions
- Cook the lentil peas in water until soft and most of the water is absorbed. If there is still some excess water in the peas, strain the excess water and set aside.
- Chop the chive, celery, thyme, chadon beni, and pimento finely. Grate the onion and garlic. Add the seasonings and the tomato paste to the cooked lentil peas. Mix well while you mash the lentil peas.
- Fold in the egg. Add the bread crumbs, a little at a time, and mix. Mix until the lentil peas is thick. The flour is used to help bind the peas into small soft balls. There should still be a bit of moisture to the feel, not dry.
- Roll into small balls. Roll the lentil balls in seasoned flour and flatten into patties for frying. Fry until golden brown. Lentil patties may be served as a side dish or as a burger.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
