recipe reviews for:

Lentil Cakes (Patties)

“These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!”

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Reviewed: May 16, 2012

So I made these because we're moving soon and I'm trying to get rid of stuff in my pantry. I had about a cup of lentils that's been in there for who knows how long. Anyway, because my goal was to decumulate, I was not going to go out and buy more ingredients. So here are my substitutions and let me say, this was quite delicious! Oatmeal instead of cereal, pecans instead of walnuts, ranch mix instead of onion soup mix/poultry seasoning. Yes, those are some major changes but the recipe author wrote that she also has played around with the ingredients too so I think she'd approve!

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Reviewer:

Abby

Reviewed: Apr. 30, 2012

I made these for my parents and they loved them. They both are serious meat eaters, but also both agreed that I should have made a double recipe so we could freeze some to have on hand all the time. I made them pretty much by the recipe, but used about half as much milk as called for and substituted oats for half of the Grape Nuts. I also didn't use the bread crumbs and cooked them on the bbq, making Mom and Dad feel like they were eating meat. Next time I will probably play around with the spices a little and go for a spicy, Mexican flavor.

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Reviewer:

goldengraham

Reviewed: Mar. 18, 2012

Amazing! I'm not a vegetarian and a fan of meat but these are still amazing! I like to prepare them in patties ahead of time and then freeze until I'm ready to cook them for an easy meal.

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Reviewer:

Leigh and Chris

Cooking Level: Beginning

Reviewed: Mar. 1, 2012

I improvised just a little from the original recipe to create a vegan style Lentil Pattie. Instead of eggs, I used 4 TBS of ground flax and a small amt of water. This is a great binder as well. I also used soy milk instead of regular milk. Vegetarian or vegan style, this is a great recipe. :)

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Reviewer:

Vegan D

Reviewed: Mar. 1, 2012

These tasted great, but they were a little bit dry. I made them exactly as written, though I baked them instead of frying them. I'll make them again with a sauce to go with.

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Jan. 7, 2012

This recipe was easy and turned out great. My 13 month old loved it and ate it the next day for lunch. I made my husband try a bite without a condiment to cover the flavor and he just kept eating. I used a grill seasoning (italian herb?) instead of the onion soup. Didn't put walnuts in it. Baked at 375 for 12 minutes. I cooked the lentils longer so they would smush together better. Next time I'm going to try a different seasoning and add a bit of cheese to it.

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Reviewer:

lrosser311

Reviewed: Nov. 29, 2011

I'm making this recipe for the second time now. My family just LOVES it. So much better than a store bought "veggie burger" - and so good for you too. Thanks for sharing this with us!

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Reviewer:

katkah

Cooking Level: Expert

Reviewed: Nov. 8, 2011

Better than LOTS OF non-meat patties I've had, including store-bought. The texture is ground-beef-like (the nuts help), you can control the saltiness, I didn't wonder "What the heck is in this mystery fake meat thing?" as I ate, and it's SATISFYING in way others aren't. Used oats instead of Grape-Nuts. Great with A1 sauce. Like some other reviewers, next time I'll mash some up to help it stick together more. Maybe I'm frying wrong but it was too greasy so I baked them, turned out fine. And this made 10-12 burgers, good thing I liked it on the first try!

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Reviewer:

genmo

Reviewed: Nov. 2, 2011

These were so delicious! I am trying to eat more beans and lentils, so I decided to give this recipe a try. I had cooked lentils before, but really hated them, so I was skeptical about these at first. I couldn't find brown lentils at the grocery store, so I used green instead. I used almond milk instead of cows milk, 1 cup of quick oats instead of wheat barley cereal, egg substitute instead of real eggs, olive oil instead of vegetable oil, and finally I put two pieces of multi grain bread in the toaster, and then put them in the blender to make the bread crumbs. I also put the walnuts in the blender to chop them up. I ate them without a bun and just added ketchup. I fell in love at first bite! This is saying a lot. I am a very fussy eater!

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Reviewer:

Andrea4444

Reviewed: Sep. 24, 2011

As a healthnut, I'm rating this very high because I've changed it to be 'very-Healthy.' I try to include ingredients that provide the most-nutritional benefit, cut calories and fat, and include good fats and flavor. This is my healthy version of this recipe: The first [4] ingredients stay the same. I used 1/2 cup oatmeal, 2 egg whites, 1 chopped RED onion, 1/2 cup shredded Reduced-FAT Pepper Jack cheese (optional), 4 oz Vanilla Greek yogurt (Chobani), 1/2 tsp of each: oregano, cumin, garlic pwdr, & Cayenne Pepper, and 2 tblsp. olive or canola oil... I cooked the lentils in water first. Then, drained and added them to everything else. (I don't like my veggies mushy, so I DON'T saute them before forming patties). Shaped into patties, and baked @ 375 for 12 to 15 minutes.

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