In Memory of a Fellow Foodie

As many of you may know, a well-beloved foodie passed away on 20 July. Sher, of What Did You Eat?, was known to many as a kindred spirit, someone who made your day a little brighter. She was a member of many foodie groups and Weekend Cat Blogging, though I knew of her from Daring Bakers.

The Bread Baking Babes, a group Sher belonged to, is using today as a celebration of her life. We were asked to visit her blog, choose a recipe, and make it in her honor, something which I was happy to participate in.

So, for Sher, her family, and her friends, here's to you:

Lentil and Spinach Patties

Lentil and Spinach Patties recipe below

Choosing this recipe was easy. Lentils are a favorite of mine, and I enjoy trying recipes for meatless patties as a change-of-pace meal. Lentils are only the quickest legume in the world to cook, so this is perfect for a meal you don't want to spend all day on. The mixture probably can be left in the fridge and taken out whenever you want to cook up a patty.

I liked that the texture was spongy and not dense, I liked that the flavors all came through well, and I liked that it was better and more economical than many meatless patties I've gotten at the store before. Paired with a salad of sliced romaine lettuce and finely chopped parsley drizzled with olive oil, a squeeze of lime juice, kosher salt and pepper, this made for a light, yet filling, meal.

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Lentil and Spinach Patties
Adapted from What Did You Eat?
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Ingredients:

• 10-16 ounces fresh spinach, chopped and sautéed in a little olive oil and kosher salt


• 3 cups cooked lentils (I cooked the lentils with 1 1/2 teaspoons thyme and kosher salt sprinkled in the pan, and peppercorns, 5 whole cloves, and 2 small bay leaves in a tea ball)


• 3 pressed or minced garlic cloves


• 1 1/2 - 2 tablespoons powdered cumin


• 1/2 teaspoon marjoram or oregano


• 2 teaspoons kosher salt


• 1/4 teaspoon black pepper


• 3/4 - 1 cup dried breadcrumbs


• 3 large eggs, beaten


• Canola oil

Directions:

1. Mix the spinach, lentils, garlic cloves, cumin, marjoram, salt, pepper and bread crumbs together in a bowl. Mix in the eggs and put the mixture in the fridge for at least 30 minutes.



2. Heat 2 tablespoons of the oil in a frying pan, making sure the pan is hot before adding the patties. Form the patties by forming a ball in your hand, then carefully patting it into a patty. Large, thin patties will not stay together, so make them smallish. (Me: I didn't measure the amount, but I eyeballed about 3 oz. of the mixture to make a thickish patty, keeping it about 4 inches in diameter). Slip each patty into the skillet and press the patty together with a spatula if they break apart. Brown on each side over medium-high heat (pay attention to the heat; lower if the patties are cooking too quickly), then carefully remove each patty to a plate. Serve as desired.