How to make
Vegan delicious spring lentil, spinach and dock patties, suitable for Easter fasting, dietary menu, picnic, etc.. Great variety in healthy cuisine!
Soak the washed brown lentils for at least half an hour. Then we boil them in two cups of water, with half a teaspoon of baking soda (for faster boiling).
Once they are ready, pull the pot off the heat and let the lentils absorb the excess water - if there is any.
Wash the freshly picked greens and chop them finely.
Scald the spinach, sorrel, dock with hot water and after a few minutes strain it. add them to the lentils along with chopped spring onions and garlic, parsley.
Pour 3 tablespoons of oats (fine) and 1-2 tbsp. whole grain flour. Season with 1 level top teaspoon (by taste), 1 tablespoon olive oil, 1/2 level top tsp. ground cumin, 1/2 teaspoon black pepper and 1/2 tsp. dried and crushed spearmint. Mix well by hand all the ingredients for the delicious lentil patties (if necessary, add a little more whole grain flour).
Start shaping the vegetable patties and arranging them in the tray on the baking paper. This mixture makes about 14-15 vegan patties.
Bake in the oven at 360°F (180°C) for about 20 minutes. During baking, we can turn the tray 1-2 times.
When we take them out of the oven, it is very important to let them rest for a few minutes so that we can easily separate them from the paper.
Serve the lentil and spinach patties warm garnished with spring green salad with Kalamata olives!
Wonderfully delicious!
