Who’s Got the Herb[ed Lentil Patties]?

What to do now that Thanksgiving has left, and you’re left with the leftovers:


A fraction of the Thanksgiving table at my very Montana Thanksgiving celebration with friends

If you’re like me, and have twelve pounds of mashed potatoes, a few pints of gravy, one entire pie, and half of a squash all left over from Thanksgiving, and on top of that, live by yourself, you are probably wondering what on Earth to do with all of this food.  I am trying to come up with solutions.  I actually made the following recipe for Thanksgiving, but because this dish was next to the turkey and people thought they were some weird cookies, I pretty much went home with all of these patties.  They are delectable with a ladleful of gravy and will quickly deplete your gravy supplies.  If you do decide to make them, I would advise adding some extra water or unsalted broth as they were a bit dry, probably because they slowly baked in the oven.  Better yet, if you’re feeling particularly unabashed about additional calorie consumption this holiday season that is bound to happen (you’ll be better about this come January 1st, right?  Probably not…Right!), I would FRY these patties.   I often forget how much I like lentils.   They take a lot less time to prepare than their other leguminous brethren (no soaking, and about 30 minutes to cook!) and they’re flavorful and versatile to boot.  Did I mention this recipe is gluten-free?  It can also be made with wheat flour, if you are not concerned about gluten.  Top these with some gravy and serve them with some mashed potatoes (if they are not nauseating to you by now), some slow-cooked collard greens, and you’ve got a comfort meal for a cozy night in.  Alternatively, top these suckers with some homemade sauerkraut, a spicy smokey tabasco mayonnaise, all in a crusty sourdough bread, and you’ve got yourself a nice sandwich for lunch.


Herbed Lentil Patties:


2 c. lentils

4 cups of water (or unsalted broth)

2 Tbsp flax meal + 6 Tbsp water (let sit for a few minutes)

3/4 cup all-purpose gluten-free or wheat flour

1 Tbsp rosemary

1 tsp celery salt

1/2 cup finely chopped mushrooms

1/2 cup finely chopped onion

1 tsp smoked salt

1 tsp ground pepper

1 tsp tarragon

1 cup water (added 1/4 cup at time until mixture is slightly wet – add more than 1 cup if necessary)


1)  Cook lentils until tender, about 30 minutes.

2)  Remove lentils from heat and transfer to a larger bowl.  Mash lentils with ricer.

3) Add remaining ingredients until well combined, and add water 1/4 cup at a time, mixing, until mixture is slightly damp.

4)  Form into patties by the 1/4 cupful.

5)  Fry in 1/2 – 1″ of hot oil until lightly browned, or bake at 400 degrees F for 30 minutes (Flip patties at 15 minutes)

6)  ENJOY.