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Spicy lentil patties

Spicy Lentil Patties

1
Points® value
Total Time
1 hr 5 min
Prep
45 min
Cook
20 min
Serves
24
Difficulty
Easy
Traditional Jamaican beef patties are savory meat-stuffed pastries. This version uses spiced lentils instead. If you have leftover lentils, here's a great way to put them to use. You can also cook them yourself or buy them precooked in cans, or you can find them in cryovac package in the produce section of the market. We replace the usual buttery crust with a spiced-yogurt dough, which is both easier to roll out and lower in calories. If you would like to make your own curry blend, search the WeightWatchers® website for Jamaican curry powder.

Ingredients

Vegetable oil

1 tsp

Uncooked onion

1 large, chopped

Celery

1 medium stalk(s), chopped

Garlic clove

4 clove(s), finely chopped

Scotch bonnet

1 pepper(s), or orange habanero chile, seeded (ribs removed) and finely chopped

Kosher salt

1⅛ tsp, divided

Jamaican curry powder

3 tsp, (search for the recipe on the WW app), divided

Ground cumin

2 tsp

Ground allspice

¼ tsp

Dried thyme

½ tsp

Cooked lentils

2 cup(s), green lentils

Nutritional yeast

3 Tbsp, or panko breadcrumbs

Distilled white vinegar

1 Tbsp

Black pepper

¼ tsp, coarsely ground

All-purpose flour

2½ cup(s)

Plain fat free Greek yogurt

1¾ cup(s)

Egg

3 large egg(s)

Hot sauce

1 Tbsp, for serving

Instructions

  1. In medium saucepan, heat oil over medium. Add onion, celery, garlic, chile, and 1⁄8 tsp salt. Cook, stirring frequently, until vegetables are tender, 3 to 4 minutes. Add 1 tsp curry powder, cumin, allspice, and thyme and stir for another 30 seconds. Transfer to large bowl. Add lentils, yeast, vinegar, black pepper, and 1⁄2 tsp salt. Using your hands, mix until lentils are coarsely mashed.
  2. Line 2 baking sheets with parchment paper. In medium bowl, whisk flour and remaining 2 tsp curry powder and 1⁄2 tsp salt. In small bowl, whisk yogurt and 2 eggs and add to dry ingredients. Mix until dough forms. Divide dough in half. Cover and refrigerate 1 half. Roll other half between 2 sheets of parchment paper to about 1⁄4 inch thick. Using 2-inch biscuit cutter, punch out 24 rounds of dough, gathering scraps and rerolling dough as needed. Repeat with remaining dough to make total of 48 rounds.
  3. In small bowl, beat remaining 1 egg with 1 tbsp water for egg wash. Arrange 12 rounds each on prepared baking sheets. Spoon about 11⁄2 tsp lentil filling in center of each round, leaving 1⁄2-inch border, and brush edges with egg wash. Top with remaining dough rounds. Press around edges to adhere rounds, then crimp edges with fork to seal patties. Freeze patties for 30 minutes.
  4. Position racks in top and bottom thirds of oven and preheat to 450°F. Brush tops of patties with egg wash. Bake until bottom crusts are deep golden brown, 15 to 20 minutes. Serve with hot sauce.
  5. Serving size: 1 patty

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