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Olivia

Veggie Patty Cutlets

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Veggie patty cutlets made with lentils and vegetables are served over fresh arugula for a hearty, balanced, vegetable-forward meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Snack
Cuisine: American
Calories: 89
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup cooked lentils green or brown
  • 1 cup finely chopped vegetables
  • carrot, zucchini, onion, mushroom
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • ½ teaspoon cumin or paprika
  • Salt and black pepper to taste
  • 2–3 tablespoons breadcrumbs or oat flour as needed to bind
  • 4 cups fresh arugula
  • Lemon juice Optional
  • Olive oil drizzle Optional
  • Tahini or yogurt sauce Optional

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add vegetables and a pinch of salt.
  3. Cook 5-7 minutes, until soft and lightly golden.
  4. Add garlic and cook 30 seconds.
  5. In a bowl, mash lentils slightly.
  6. Add cooked vegetables, spices, salt, and pepper.
  7. Stir in breadcrumbs or oat flour until mixture holds together.
  8. Shape into 4 cutlets.
  9. Cook in a lightly oiled pan over medium heat 4-5 minutes per side, until golden.
  10. Place arugula on plates.
  11. Top with warm veggie cutlets.
  12. Finish with lemon juice, olive oil, or sauce if desired.

Nutrition

Calories: 89kcalCarbohydrates: 10gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 1mgPotassium: 186mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 11mgIron: 2mg

Notes

Gluten-free: use oat flour
Extra crisp: chill patties 10 minutes before cooking
Grow-it-yourself: arugula and herbs grow quickly
Make it a meal: add roasted vegetables or grains

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