July 27, 2008

Sher's Lentil & Spinach Patties

Sherry of What Did You Eat? passed away last Sunday. Since Sherry was a regular participant in Weekend Herb Blogging, the event's founder Kalyn postponed this week's round-up and suggested we make and post recipes from Sher's blog as a tribute to her. (You can see more tributes here.)

Though I'd only recently discovered Sherry's blog, I had already bookmarked a few of her recipes. I chose to make the lentil & spinach patties, a recipe she posted for WHB earlier this month, for lunch yesterday.

Lentil And Spinach Patties
(with just a few small adaptations)


1 cup Puy lentils
8-10 ounces spinach, stemmed and sauteed
1 tablespoon cumin
1 tablespoon dried oregano
3 tablespoons bread crumbs
salt and pepper to taste
1 egg
2 tablespoons oil
  • Cover lentils with water in a medium saucepan and boil for 2-3 minutes, then reduce the heat and simmer until tender (about 10 minutes).
  • After cooking the spinach, be sure to squeeze all the liquid out. The easiest way to do this is with a potato ricer.
  • Mix the spinach, lentils, cumin, oregano, & bread crumbs together in a bowl. Season to taste with salt and pepper. Mix in the egg and chill the mixture in the fridge for at least 30 minutes.
  • Heat the oil in a non-stick frying pan. Form the patties by forming a ball in your hand, then carefully patting it into a patty. Large, thin patties will not stay together, so make them smallish. Slip each patty into the skillet and press the patty together with a spatula if they break apart. Brown on each side over medium high heat, then carefully remove each patty to a plate.
  • Top with salsa or sauce of your choice. I topped each patty with a bit of crumbled feta cheese and a drizzle of extra-virgin olive oil.
Kelly's notes:
  • This is really good; the lentils get kind of crunchy on the outside.
  • Next time, I'll chop up the cooked spinach.
  • I used a small disher to form balls that I flattened slightly before frying. Be careful not to squish the patties while they're cooking; they'll fall apart.
  • This would have been extra tasty with chopped tomatoes or roasted red pepper sauce on top.
  • I also think the mixture would be good just cooked in a bit of olive oil (maybe with a bit of sausage or something), without being made into patties.

3 comments:

Astrid, Kashim and Othello said...

lovely tribute and yummy looking patties :)

Kalyn said...

I'm really touched by how many people cooked a recipe from Sher's blog. I think she would be very pleased that people honored her like this.

Glenna said...

Thanks so much for honoring Sher. That's a lovely recipe.