Monday, May 11, 2020

Jamaican Lentil Patties

Jamaican Lentil Patties

These Jamaican lenses are truly something amazing! Wrapped in a beautiful flaky crust infused with parsley and stuffed entirely with curry lentils, quinoa, vegetables and nutritional yeast, these pancakes will let you forget that they are completely meatless and convinced that vegan pancakes are the new favorite of gourmets.


For The Filling
  • 1 tablespoon Bragg liquid aminos, or Tamari sauce or coconut aminos
  • 1/4 teaspoon Cayenne pepper, (optional)
  • 2 cups vegetable broth, or water
  • 1/2 cup onion, finely chopped
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon dried thyme
  • 1 tablespoon coconut oil
  • 1/4 teaspoon turmeric
  • 1/2 cup brown lentils
  • 2 cloves garlic, minced
  • 1/4 teaspoon cumin
  • 1 spring onion
  • Pinch allspice
  • Salt to taste

For The Crust
  • 1/2 cup Vegan Butter
  • 1 tablespoon ground flax seeds
  • 1 teaspoon baking powder
  • 2 teaspoons curry powder
  • 1/4 cup potato starch
  • 1/2 cup almond milk
  • 1/4 cup tapioca flour
  • 1/2 teaspoon salt
  • 2 cups oat flour


  1. Heat oil in a medium saucepan over medium-high heat. Add onion, spring onion, and garlic and saute stirring constantly until onion is soft. About 3 minutes.
  2. Add thyme, turmeric, paprika, cumin, allspice, lentil and stir to coat.
  3. Add water or broth and bring to boil. Cover saucepan and reduce heat to simmer for 30 minutes until most of the liquid has evaporated and lentils are tender.
  4. Stir in liquid aminos, cayenne pepper and salt to taste. Remove from heat and allow to cool while preparing the crust.
  5. Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
  6. In a large bowl, combine oat flour. flax seed meal, tapioca starch, potato starch, baking powder, sea salt, and curry powder
  7. Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.
  8. Further divide ball into 8 smaller balls. Roll out each ball in between 2 parchment paper sheets using a rolling pin, about a 4-inch circle.
  9. Remove top layer sheet, add 1 tablespoon of lentil filling on one half of circle, making sure to leave edges clear. Fold over the other half, by folding parchment paper and seal crimping edges with a fork.
  10. Transfer to baking sheet. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown. Enjoy your cooking!