Want to keep the fat content down? Use a nonstick cooking pan to brown each side of these patties without frying in fatty oil.
For more recipes like this, check out the Best in the World cookbook set in PCRM's online store!
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This Indian-style kebab is a great combination of beans and greens and is slightly spicy from the green chili. Use as much or as little of the peppers depending on your taste preference.
Makes 12 patties
3 cups cooked yellow lentils
2 cups frozen spinach
1 teaspoon cumin seeds
1 tablespoon chopped fresh ginger
1 tablespoon water
1 green chili, or 1/2 jalapeño pepper, chopped
1 teaspoon white or black pepper
1 pinch salt
1 teaspoon garam masala
1/4 cup almond flakes or slices
Mash lentils with a fork or potato masher.
Boil spinach, drain the liquid, and purée in a blender or food processor.
Heat a heavy-bottomed pan. When hot, add cumin seeds. When they start crackling, add the spinach purée and 1 tablespoon water, and cook until most of the liquid evaporates. Add lentils, ginger, and chili or jalapeño pepper. Cook for 5 to 10 minutes over medium heat.
Mix in white or black pepper, salt, and garam masala. Make small, round patties and stuff them with the almond flakes or slices.
Cook the patties on skillet until golden brown. Serve hot.
Per patty: 78 calories; 1.5 g fat; 0.3 g saturated fat; 16% calories from fat; 0 mg cholesterol; 5.7 g protein; 11.6 g carbohydrates; 0.4 g sugar; 4 g fiber; 43 mg sodium; 45 mg calcium; 2.4 mg iron; 1.8 mg vitamin C; 1,246 mcg beta-carotene; 1.3 mg vitamin E
Source: The Taj Mahal Hotel, Lucknow, India. Published in Best in the World II, Jennifer Keller, R.D., editor.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.