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Recipe for: Grilled lentil patties with sorrel sauce

Pikantne Vegetarian Dishes Main Dishes 40 min Medium 9 wyświetleń ~21.36 PLN - (0)
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Description

Grilled lentil patties are a hearty, spring vegetarian dish — crispy on the outside and soft on the inside, with green lentils as the protein base. Inspiration from Polish spring cuisine appears in the addition of fresh sorrel to a light, tangy yogurt sauce. The patties pair wonderfully with young potatoes, a radish salad, or whole grain bread. The dish has a pleasant contrast of textures and aromas: smoky notes from the grill (a grill pan can be used) and the freshness of herbs and lemon. The recipe includes clear step-by-step instructions for a beginner cook, provides a vegan alternative (egg substitution), and tips for grilling and storage.

Ingredients Used

Ingredients (16)

Servings:
4
  • Green lentils 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 80 g
  • Wheat flour 30 g
  • Rapeseed oil 30 g
  • Natural yogurt 200 g
  • Sorrel 100 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Parsley 0.5 pęczek (~15 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • ✨ Opcjonalne
  • Smoked paprika 1 łyżeczka (~2 g)
  • Feta cheese 80 g
💰 Szacowany koszt dania: ~21.36 PLN (5.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the lentils

1

Weigh 200 g of dry green lentils. Transfer to a sieve and rinse under cold running water for about 30 seconds, until the water runs clear. Place the lentils in a pot, cover with 600 ml of water (3 times the volume), and bring to a boil over medium heat. Reduce the heat and cook for 18-22 minutes, until the lentils are tender but not mushy — individual grains should be discernible and there should be no hard centers. After cooking, drain thoroughly and set aside to cool on a plate, spreading them out evenly to allow excess moisture to evaporate.

Ingredients: green lentils
Use a medium pot with a capacity of 2 l with a lid. Do not add salt to the water before cooking — it will prolong the time. The lentils continue to cook from residual heat; do not overcook them, as the mixture will become too mushy.

Dough

2

Peel the onion and chop it into small cubes: first cut it in half, trim the ends, then slice it diagonally to prepare thin slices and chop into small pieces. Chop the parsley and crush or finely chop 2 cloves of garlic. In a medium skillet, heat 1 tablespoon (15 g) of canola oil over medium heat. Add the onion and sauté for 5-6 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent. Add the garlic in the last 30 seconds of cooking to prevent it from burning. Set the onion aside to cool.

Ingredients: Onion, Garlic, Rapeseed oil, Parsley
Use a 24–26 cm pan and a wooden or silicone spatula. If the onion starts to brown too quickly, reduce the heat — it should become translucent, not burnt.
3

In a large bowl, place the cooled cooked lentils. Lightly mash with a fork or use a potato masher to crush about 1/3 of the lentils — do not blend into a smooth mixture, the goal is to keep some texture. Add the sautéed onion with garlic, chopped parsley, 120 g of eggs (two pieces), 80 g of breadcrumbs, 2 g of sweet paprika, 5 g of salt, and 2 g of pepper. If using smoked paprika (optional), add 2 g. Mix with a wooden spoon until the ingredients are combined; the mixture should be sticky enough to form patties. If the mixture seems too loose, add 10 g of breadcrumbs at a time until you reach the right consistency.

Ingredients: green lentils, Onion, Garlic, Parsley, Breadcrumbs, sweet paprika, Salt, Black pepper, Smoked paprika
Use a large bowl (at least 3 l) and a wooden spoon. Do not blend into a puree — you want to keep the texture. The mixture is ready when you can form a ball and gently squeeze it without it falling apart.

Shaping and Cooling

4

Prepare a workspace for shaping: spread 30 g of wheat flour on a wide plate. Lightly moisten your hands with water. Take a portion of the mixture about 80-90 g in size (for 12-16 small patties for 4 people) and shape it into a ball. Flatten it in your hands to a thickness of about 1.5–2 cm, giving it an even round shape. Gently coat the edges and top in flour. Place the prepared patties on a tray and refrigerate for 10 minutes — this will make grilling them more stable.

Ingredients: Wheat flour
Use a large flat tray or plate and plastic wrap. If the mixture sticks to your hands, wet them with cold water or sprinkle a little flour on your hands.

Grilling

5

Preheat a grill pan or a regular non-stick pan over medium-high heat. Brush the surface with a thin layer of oil (the remaining 15 g). When the pan is hot (drop a drop of water on it — if it sizzles and evaporates quickly, it's ready), place the chops. Grill each chop for 3-4 minutes on one side until dark stripes appear and the top sets; flip and grill for another 3-4 minutes. The total time depends on the thickness – the chops are ready when they are golden and firm on the outside, and gently hot in the center. If using an outdoor grill, cook over medium heat for 4-5 minutes per side.

Ingredients: Rapeseed oil, Wheat flour
The best is a grill pan 26–28 cm; use a wide spatula for flipping. Do not press the patties with the spatula while frying — this will cause moisture loss.

Sorrel sauce

6

While the cutlets rest, prepare the sauce: rinse 100 g of sorrel and dry it well on a paper towel. Finely chop the leaves (remove the thicker stems). In a bowl, mix 200 g of natural yogurt with the juice of half a lemon (about 25 g) and the grated zest of 1/2 lemon. Add the chopped sorrel and season with a pinch of salt (about 1 g) and a little pepper. Stir with a spoon – the sauce should be creamy with distinct green flecks of sorrel.

Ingredients: Natural yogurt, sorrel, Lemon, Salt, Black pepper
Use a grater to zest the lemon and a small bowl. Taste the sauce and season to your liking — the sorrel can be more sour or milder depending on its freshness.

Serving

7

Serve the patties hot, placing 2–3 patties per serving on a plate, alongside 2 tablespoons of sorrel sauce and optionally sprinkle the patties with crumbled feta (80 g to be divided). Add fresh lettuce or young potatoes as a side. Drizzle the patties with a bit of lemon juice for a fresh aroma.

Ingredients: Feta cheese, Lemon, Natural yogurt
Use a flat plate with a diameter of 24–28 cm. If serving with potatoes, heat them up beforehand and drain excess water.

Fun Fact

💡

Lentils are one of the oldest cultivated legumes in Europe; in Polish cuisine, they often replace meat as a source of protein in fasting dishes.

Best for

obiad rodzinny wiosenne przyjęcie wegetariańskie spotkanie

Tips

🍽️ Serving

Serve with young potatoes with dill or whole grain bread. You can add a bit of chopped radish to the sauce for crunch. If the feta cheese is too salty, rinse it briefly with water and dry it before serving.

🥡 Storage

Store the cutlets in the refrigerator in a closed container for up to 2 days. It’s best to reheat them in a pan with a small amount of oil for 2–3 minutes on each side to regain their crispiness. Store the sorrel sauce separately for up to 24 hours (yogurt loses freshness).

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