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Lentil patties…and a better day

September 26, 2012

For the handful of you who are following this, today was a better day. Highlights:

  • first day of fall music class, not only because it is an awesome program and wonderful space for the babies to crawl/walk around in, but we LOVE Chickadee Music Together’s Teacher Mary Anne
  • a 2.5 hour nap in which I cleaned out and reorganized our little pantry and kitchen cart (lest my children read this years from now and say, “Moooommmm, it sounds like our naptime was the best part of your day,” I say to them:  getting stuff done without babies around is nice, but knowing that the babies are getting enough rest and won’t be cranky later on is wonderful.)
  • more fun free time at the Green Lake Community Center’s tot playroom
  • a visit from my friend Andrea, who went on our wagon walk and helped with dinner and bedtime.  Audrey crawled into Andrea’s lap when she was reading stories, and Jamie thought Andrea’s r-rolling sound was hysterical.

TK in pigtails: superlative cute.

Jamie likes the finger-pointing game.

Audrey hams it up.

For my own dinner, I made lentil burgers.  I want the babies to have a variety of protein sources, and lentils, like quinoa, are fairly impossible to eat as finger food.  Hence, I find myself leaning toward anything that can be mixed with egg and breadcrumbs and cooked for a crusty exterior and soft interior.  The original recipe is a bit bland, so I tweaked a bit–more tweaking may be needed, but these are pretty good.

Lentil Burgers

adapted from 101 Cookbooks

Ingredients:

  • 1 cup dried black lentils
  • 4 eggs
  • 1/2 tsp. salt
  • 1/3 cup shredded carrots
  • 1 cup diced onion
  • 2 heaping Tbsp. flaxseed meal
  • 1 cup dried breadcrumbs
  • 1-2 Tbsp. garlic aioli mustard sauce (from Trader Joe’s), or some spices of your choice

Directions:

  1. Rinse lentils in a fine-mesh sieve.  Combine lentils and 2 cups water in a pot.  Bring to a boil, cover, lower heat, and simmer for 20 minutes.  Drain any excess water.
  2. Mix cooked lentils, eggs, salt, and carrots in a food processor until relatively smooth (you will have some whole lentils).
  3. In a large bowl, stir lentil mixture with onion, flaxseed meal, breadcrumbs, and flavoring.
  4. Heat some olive oil over medium heat in a skillet.  Make as many patties as will fit in your skillet, cover, and cook for 7-10 min.  Patties should be crusty and brown on the bottom.  Flip, cover again, and cook for an additional 7 min.
  5. Cool cooked patties on a wire rack, or eat immediately.  Makes 12 4-inch patties.
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2 Comments leave one →
  1. Beth frindell permalink
    October 4, 2012 5:12 pm

    Love the updates! So proud of my family! So blessed to have such an awesome, talented daughter-in-law! Been shopping for the kiddoes for christmas!

  2. Neal & BJ permalink
    September 27, 2012 5:38 am

    So glad yesterday was better – I think it’s going to be that way – just like teaching school! You’re an amazing Mom, wife, niece, friend, and those precious babies are truly blessed to call you “Mom!”

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