Chef's Corner EB 2016 San Diego

Lentil Patties


Selected for you this week: Lentil patties, a recipe out of Hubert Cormiers yogurt recipe book ‘Ma table festive’. This recipe was part of the unique yogurt tasting session at the 4th Yogurt Summit in San Diego.

Ingredients (20 patties)

• 1 knob of butter
• 1 small onion, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 grated courgette
• 2 bay leaves
• 30 ml (2 tablespoons) of Dijon mustard
• 15 ml (1 tablespoon) of honey or maple syrup
• 2 cans (38 oz.) of lentils, rinsed and drained
• 2 eggs
• 125 ml (½ cup) of grated Parmesan
• 325 ml (1 ⅓ cup) of breadcrumbs
• 75 ml (⅓ of a cup) of Greek yogurt, strained
• 2.5 ml (½ a teaspoon) of Cayenne pepper
• 2.5 ml (½ a teaspoon) of chilli flakes
• Salt and pepper to taste


• In a non-stick pan, melt the butter and sauté the onion and garlic. Add the courgette and bay leaves and continue to cook for 2 minutes and remove the bay leaves.
• Pour the mixture into the mixer bowl and add all the other ingredients. Blend until you get a texture similar to that of minced meat.
• Form patties of around 2 inches (5 cm) in diameter. If the mixture is too sticky, add some breadcrumbs.
• Sauté the patties in a lightly oiled non-stick pan at a medium heat.
• Serve on hamburger buns with curry yogonnaise and sautéed mushrooms.

Source: Hubert Cormier – Ma table festive
Copyright: Hubert Cormier