Gluten Free Curried Lentil and Rice Patties

Curried Lentil and Rice PattiesIndian-style recipes are some of my favorites.  Not only are many dishes gluten-free and vegetarian, but they are great for those who seek a healthier lifestyle.  While my wife was pregnant, with all of our children, she ate significantly more food.  Unfortunately, I followed this trend of increased food intake alongside her, especially with our first child.  In addition to a strenuous exercise program, I lost a significant amount of my weight by eating healthier foods like lentils.  This is another recipe I created, and I hope you will like it.  This recipe goes great with hummus and flat-bread on the side (see hummus recipe).


Gluten Free Curried Lentil and Rice Patties



1 1/2 cup of cooked brown rice

1 1/2 cup of cooked green lentils (cooked al dente, see post on how to cook lentils)

1 cup of crushed Rice Chex® Cereal (see gluten-free breading post)

5 large eggs or equivalent amount of egg whites

3 – 4 cloves of minced garlic (I use 1 tablespoon of garlic paste)

1 large onion chopped finely

1 tablespoon of ground cumin

1 tablespoon of curry powder

1 – 7 ounce jar of roasted red peppers chopped finely

1/2 teaspoon of salt (optional)

Light oil for cooking in skillet (Vegetable, Coconut, Mustard, etc.)



1. Mix all ingredients together thoroughly.

2. Preheat skillet and light oil to medium-low heat (add a couple tablespoons each time a new batch is cooked).

3. Place about 1/2 cup of raw patty mix into skillet and form a round patty about 1/2 to 1 inch thick.  Cook until golden to darker brown color.  Turn over carefully and cook other side.  I use two spatulas to turn over the patties because they are fragile until cooked.  I also cover them to allow for more even cooking.

4. Serve hot.  These also seem to taste even better after a period of refrigeration, and can be eaten cold as a snack.

5.  Makes about a dozen patties.


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