Recipe: Lentil Spinach Patties step by step with pictures | Handy.Recipes

Lentil Spinach Patties

Cooked dough cakes with lentils and spinach

Total Servings: 6

Nutritional Value

Delicious patties with crispy crust and lots of unusual toppings. The combination of lentils and spinach with spices makes this dish bright and notable.

Author of the recipe

Ingredients for Lentil Spinach Patties

  • Wheat flour / Flour (for the dough, you can substitute all or part of it with whole wheat flour) - 200 g
  • Coriander (in grains, for stuffing) - 1 teaspoon
  • Caraway seed (for stuffing) - 1 teaspoon
  • Water (250 ml boiling water for stuffing, 5 tbsp cold water for dough).l.)
  • Chili pepper (for stuffing) - 1 pc
  • Garlic (for stuffing) - 1 clove
  • onions (for stuffing) - 1 pc
  • Spinach (for stuffing) - 250 g
  • Lentils (for stuffing) - 125 g
  • Butter (for dough) - 100 g
  • lemon juice (for stuffing) - 1 tablepoon
  • Vegetable oil (for stuffing) - 2 tablespoon
  • Salt (to taste, in dough and stuffing)

How to cook lentil and spinach shortcrust pastries step by step with photos

Chop onion, garlic and seedless chili peppers (I used dried) finely, fry in vegetable oil until soft. Grind cumin seeds and coriander seeds in a mortar and add to the vegetables. Cook for about 2 to 3 minutes more. Add red lentils, stir well.

Add boiling water and simmer over medium heat for 10 to 15 minutes or until lentils have absorbed the water. Add spinach to lentils. Blanch fresh spinach in a pot without adding water for 6-8 minutes. Frozen spinach must be defrosted at room temperature beforehand. Stir in lentils and spinach, add lemon juice, salt to taste, and set aside.

Let's make the shortbread dough. All ingredients for making this dough must be cold (do not freeze butter in the freezer for this purpose, it "lose" structure). So I pre-measure flour in a bowl, add a pinch of salt, mix it, dice the butter in it and send the whole thing to the fridge. In the fridge I put a glass of water, a rolling pin and two knives, with which I make the dough. I chop the cooled flour and butter with knives into a crumb, but without fanaticism. Small pieces of butter tossed in the flour and then rolled out, will give the dough a wonderful flakiness. If when chopping with knives or rubbing the flour and butter with your hands the crumb has heated up a bit, it should be cooled for about 10 minutes in the refrigerator before adding water. Make a hole in the center of the butter and flour crumbs and pour 5 tablespoon of cold water into it.

Stir with a spoon so that the crumbs slightly combine with the water, if necessary, add a little more water, but carefully, do not overdo it, not more than a couple of tablespoon Knead the dough with your hands. Knead quickly, with the palm of your hand, for a minimum amount of time so it doesn't stick to the surface. Clump the dough.

I never send the ready dough to the fridge, because it's hard to roll it afterwards. I dust... No, I don't even dust, but dust two sheets of baking paper with flour and between them I roll out a piece of dough until it is 2-3 mm thick. One more thing. If I roll out the dough for a tart, of course, I am guided by the size of the mold. In this case, I divided the dough into three pieces and rolled out each one separately, it's easier. Place the sheets of dough in the refrigerator for about 15 minutes. Take out the cooled dough, dust the surface a little with flour and cut out 6 circles about 15 cm in diameter, I used a tea saucer as a template. Dampen the edges of each piece with water, put the filling on one half, fold the circle in half in a semicircle.

Lightly press the edges of the cake with your fingers and pass a fork to make sure. Place the patties on a baking tray lined with baking paper or a baking mat. Prick the patties with a fork and bake in a heated oven at 200°C for about 20-25 minutes or until golden.

Take the finished patties out of the oven and cool on a rack. It's best served warm. Very tasty with unsweetened yogurt. PS I had almost twice as much stuffing as I needed for 6 pies with the same amount of dough. But this filling is good on its own and can be quite a healthy dish on its own, in a duet with the same yogurt. PSPS You can use this recipe to make smaller patties and serve them as an appetizer with, for example, broth.

Nutritional Value:

Whole Dish:
2281.7 Calories
63.5 g
118.2 g
247.3 g
Per Serving:
380.3 Calories
10.6 g
19.7 g
41.2 g
271.6 Calories
7.6 g
14.1 g
29.4 g

Salt, Cumin, Garlic, Spicy, Flour, Lemon Juice, Butter, Onions, Coriander, Water, Salty, Vegetable, Chili Peppers, Spinach, Baking, Lentils, Cakes, Pastry

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