Thanksgiving Lentil Patties with Pecans and Cranberries

Hearty lentil patties with toasted pecans, served with oven-roasted sweet potatoes, Brussels sprouts and sweet-tart cranberries. A plant-based Thanksgiving dish for two that is truly filling even without meat.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 1 can Brown lentils, cooked and drained
• 1 pc Egg
• 40 g Pecans, roughly chopped
• 1 pc Onion, finely diced
• 3 tbsp Breadcrumbs
• 1 tsp Sage, rubbed
• 1 tsp Thyme, dried
• pinch Salt
• pinch Pepper
• 1 tbsp Cooking oil
• 250 g Sweet potato
• 200 g Brussels sprouts
• 3 tbsp Cranberry preserve

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
2. Peel the sweet potato, cut into 2 cm cubes, toss with a tablespoon of oil, salt and pepper, and spread on the baking sheet.
3. Roast the sweet potato in the oven for about 25 minutes, until soft and lightly browned at the edges.
4. Trim the Brussels sprouts, halve them and add them to the baking sheet with the sweet potatoes after half of the roasting time.
5. Toast the pecans in a dry pan without fat for 2 to 3 minutes, until fragrant, then set aside.
6. Sauté the onion in part of the oil in the pan until translucent, then let cool.
7. Coarsely mash the lentils with a fork, mix with onion, egg, breadcrumbs, sage, thyme, salt, pepper and the pecans, and let rest for 10 minutes.
8. Shape the mixture into four flat patties and fry in the hot pan over medium heat for 3 to 4 minutes per side, until golden brown.
9. Gently warm the cranberry preserve in a small pot until it becomes more liquid.
10. Plate the patties with the Brussels sprouts and sweet potatoes and serve with the warm cranberry sauce.