Lentil-Pecan Patties


I made these yummy patties for a holiday gathering the other night.  I snagged the recipe from Sally Fallon’s cookbook, Nourishing Traditions, and adapted it a little.  I brought the dish to a family gathering in Mississippi.  The main ingredient in this dish is lentils.  While we stood in line to fill our plates, I was asked about 3-4 times, “what are lentils!?”

Of course, being in the Deep South, the land of corn and sorghum and cotton and butter beans — lentils are…well, just not from around here.  But, let me tell ya, they are a regular ingredient from the Middle East to Asia — and a very nourishing one at that.  Here’s a quote from Fallon’s book on lentils:

Since the beginning to civilization, the lowly lentil has nourished healthy peoples across a wide portion of the globe.  Dr. Weston Price considered the lentil the most nutritious of all the legumes, due to its high phosphorous content.  Lentils are also rich in calcium, potassium, zinc and iron as well as Vitamin B complex.  Lentils have a high molybdenum content, a mineral that plays a role in protein assimilation, iron absorption, fat oxidation and normal cell function.  They are low in phytates as well and thus need only be soaked a few hours rather than overnight.

American markets usually carry brown lentils.  Some markets carry the pretty red lentil, which is best used only for soups as it disintegrates during cooking.  The French prefer the tiny green lentil, available in gourmet markets and specialty shops.  These make the most satisfactory cooked lentils as they hold their shape very well.

So, as the title implies — this is the Far East meets the Deep South recipe — lentils and pecans.  Enjoy the recipe!


Lentil-Pecan Patties
(Makes about 20, 2″ patties)

1 cup green/brown/orange lentils
2 medium onions, finely chopped
2 tablespoons organic butter
grated rind of 1 lemon
2 cloves garlic, peeled and chopped
1 cup pecans
2 eggs, lightly beaten
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon cumin powder
1/4 cup garbanzo bean flour or brown rice flour (optional – if batter is too runny)
about 1/2 cup coconut oil (for cooking)


The night before:
– Place lentils in a bowl and cover well with water and 1 tablespoon whey, yogurt, or buttermilk
– Or, 2-3 nights before sprout your lentils in an inverted quart jar with mesh on the opening (to allow air flow)

The next day:
– Strain/wash lentils and place in food processor to form a paste (add a little water, about 2-3 tablespoons)
– Saute onions in butter
– Mix lentil paste with onions, lemon rind, garlic, eggs, and seasonings
– Over medium heat, add very thin coat of coconut oil to pan and saute small 2-3″ pancakes of batter
– Serve with mango chutney (can find at store), or my lacto-fermented apple chutney, yogurt, or a combo

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