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Nutritious Green Lentil Vegetable Patty Recipe

Discover the benefits of green lentils, a versatile legume rich in protein, iron, and fiber. Learn how to make a delicious and healthy green lentil patty using carrots, onions, and flavorful seasonings.

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Nutritious Green Lentil Vegetable Patty Recipe

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  1. GREEN LENTIL VEGETABLE PATTY Cara Gourgoumis Nikki Tokeshi Jon Valdez

  2. What is a Green Lentil? • A type of legume that comes in many different varieties • Originated in Asia and one of the first foods to ever be cultivated • Can be substituted for meat • Commonly used in soups, stews and salads • Firm texture with a nutty flavor

  3. Dried Green Lentils Green Lentil Plant Green Lentils http://www.ipmcenters.org/cropprofiles/docs/Graphics/WALentils1.jpg waltonfeed.com/self/pic/lentil.jpg

  4. Benefits of Green Lentils GREAT SOURCE OF: • Protein-essential for growth and maintenance • Phosphorous-bone and teeth formation • Iron-carrier of oxygen in the blood • Dietary Fiber -may help reduce “bad” cholesterol

  5. Benefits of Lentils • Lentils also include: • B Vitamins: • B-3/Niacin-essential for the production of energy in your body • Folic Acid-may help reduce the chance of heart disease • B-6-helps in many different functions in your body • Calcium-for strong and healthy bones

  6. Benefits Continued • Lentils are low in fat • Quick and easy to prepare • Available throughout the year

  7. Goal of our experiment • Develop a legume patty with good taste and texture • A minimum of three binders must be used • The final product must be wheat, dairy and egg free

  8. 1/2 C green lentils 1/4 C shredded Carrots 1/4 C Minced Onions 1 T cornstarch 1 tsp guar gum 1 T soy flour 1/3 C soy flour (to dredge) 5 T canola oil (to coat the pan) 3 C water (to boil lentils) Ingredients

  9. SEASONINGS • Curry powder and garlic powder • Salt and pepper • Curry powder used in final product because of the use of lentils in Asian and Indian cooking.

  10. Explanation of Binders • Cornstarch used before forming a patty so the mixture itself can bind easier. Used primarily as a thickener. • Soy flour used as an egg substitute and also promotes moisture retention. • Guar gumhas very strong binding and thickening properties and is used to hold mixture together. It can also be a volume enhancer.

  11. Nutrition Label: Serving size=1 patty 2.5 g total fat 3 grams fiber 9 grams carbohydrate 3 g protein Nutrition Label

  12. Sensory Evaluation Instructions

  13. THANK YOU!!

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