These lentil patties are my husband's favorite. They are a pain to make, not because they are involved, but because they are almost impossible to keep together when you flip them. I learned not to stress over it. I flip it as well as I can and then press the pieces back together into a basic patty shape. Luckily my daughter prefers it when it falls apart so when I get one that won't cooperate at all, it goes to her!
I used to use the packets of dry onion soup mix to flavor these patties along with a few other recipes. It really bugged me how salty that was though so I came up with my own mixture that I keep on hand. This is salty enough for us but keep in mind that if you are used to the store bought version, you may want to season your food more strongly to make up for the reduced salt.
Dry Onion Soup Mix3/4 cup dry minced onion
1/3 cup vegetable bouillon
4 teaspoons onion powder
1/4 teaspoon celery salt
Mix everything and store in an airtight jar. 1/4 cup equals one store-bought packet.
Lentil Patties1 cup brown lentils
1 strip kombu, optional
2 1/2 cups water
1/4 cup non-dairy milk
1 cup old fashioned oatmeal
1/4 cup dry onion soup mix
1/2 teaspoon celery salt
1/4 cup vegetable oil
1/2 cup finely chopped walnuts
1 cup bread crumbs
Vegetable oil for frying
Combine lentils, water and kombu (if using) in a medium saucepan. Bring to a boil, cover, reduce heat to low and simmer 30 minutes. Drain and remove kombu.
In a large bowl, combine lentils with remaining ingredients. Mix well and refrigerate at least 30 minutes.
Heat a non-stick pan and coat with oil. Using an ice cream scoop or a 1/3 cup measuring cup, press the lentil mixture and then drop into the pan.
These are very good with gravy and mashed potatoes. Here is what Kayleigh's crumbly patty looks like!