The past few weeks have been all about herb processing, exaggerated grape eating and pickling foods. I’ve been spending a great deal of time in the kitchen and loading our pantry with goodies for wintertime. The autumn has come in so suddenly, from one day to another – literally. I was running around with a t-shirt on Monday, today I’m wrapped in a warm sweater!

Gone are those cucumber days – I still have one left in the fridge and it just doesn’t appeal to me anymore…! Now it’s time for red beets, cabbage and radicchio, carrots, cauliflower and all the bounty of  root vegetables! I’m really looking forward to them. Also, more stews will be regularly on the menu again, as well as those warm chicken broths I like to prepare on a chilly evening – how can one resist such hearty food!

Speaking of legumes, another staple of our cuisine, they mostly end up in stews and in salad. Throughout summer, green and yellow beans take over as protagonists, in autumn the season of (dried) bean stew (usually brown or red) gets started, not to mention lentils and garbanzos (chickpeas)! However, since discovering that brown lentils make  great cannelloni and lastly, extremely delicious patties, they’ve been on the menu even more often. I believe lentil patties create a wonderfully balanced meal, specially if paired with vegetables – in my case that would be a potato salad!

I don’t really measure the ingredients when making these patties. It’s one of those recipes you just put together without weighing. The breadcrumb quantity depends solely on the lentil’s moisture, so I recommend you add them slowly – having in mind also that while the patties will sit in the fridge, the breadcrumbs will absorb redundant moisture. The egg is an essential ingredient for the patties because it helps bind the ingredients.  They can be frozen, too, once shaped. For a healthier alternative, you can also try to oven-roast instead of frying them. Here’s the recipe:

For lentil patties:
cooked brown lentils
fresh herbs, chopped (parsley, thyme, rosemary, celery leaves…)
bread crumbs, semi-dry
egg(s)
sea salt
ground pepper
grated nutmeg
ground sweet paprika
a dash of curry mix
minced garlic (optional)
olive oil/ghee/coconut fat for frying

For potato salad:
small-sized potatoes, with skin on, washed
onion, sliced
bell pepper, sliced
(canned) sweet corn
(thawed) green peas
a bit of mayonnaise
apple vinegar
olive oil
sea salt
freshly ground pepper

1. In a bowl, mash coarsely the cooked lentils using a potato masher. Add the egg, chopped herbs , garlic (sometimes I’d also add some finely chopped onion or chives) and season with salt, pepper, nutmeg, paprika and curry. Mix well.
2. Add enough breadcrumbs to be able to form patties without them sticking to your hands. Place the patties on a plate, cover and let sit in the fridge for an hour at least.
3. Heat some fat in the frying pan and fry the patties on both sides. Serve immediately.
4. For the potato salad: boil the cleaned potatoes, drain and let cool. Then peel and slice thinly. Place them in a salad bowl and add slices of onion and bell pepper, the sweet corn and steamed green peas.
5. Prepare the vinaigrette by combining the mayo, vinegar, olive oil, salt and pepper. Mix with potato salad and let sit for a while, then serve.

The mayonnaise can be omitted if desired – the salad tastes great without it as well. This is one of those dishes that can be prepared ahead, so it is very convenient for busy days.