Red Lentil & Millet Patties with Tzatiki Sauce

Tzatiki sauce! You are awesome.

I make cashew sauces almost daily. Soaked cashews, some lemon juice, some water, olive oil and a few seasonings and BAM. You’ve got a kick ass dressing and/or sauce.

So how have I never made tzatiki out of some soaked nuts? Shame on me.

They pair perfectly with these savory little lentil cakes. They hardly take any effort, which makes me love them even more. Add some arugula and stuff in a pita and you have a fabulous lunch. Or dinner. Or late night snack. 😉

FOR THE PATTIES

1 1/2 cups red lentils

1 cup cooked millet (or any leftover cooked grain would be fine)

3 cups water or veggie broth

1 yellow onion, chopped

1/2 bunch parsley, chopped

1/2 bunch green onions, chopped

1/3 cup chopped sun-dried tomatoes

1 tbsp olive oil

2 tsp cumin

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

TZATIKI

1 cup cashews, soaked at least 2 hours

1/2 cup water

Half cucumber, peeled and grated

Juice of 1 lemon

3 cloves garlic

1 tbsp olive oil

1 tbsp dried dill

1/2 tsp sea salt

1/4 tsp black pepper

• For the patties, bring the water or veggie broth and lentils to a boil
• Reduce to a simmer, cover and let cook for 20 minutes
• Meanwhile, cook yellow onion in olive oil in a frying pan over medium heat for about 7 minutes or until translucent
• Add sun-dried tomato, cumin, paprika, salt and black pepper and cook for another minute
• Once red lentils are cooked, add onion mix and millet to pot and stir together. Let cool for 30 minutes
• Preheat oven to 375 degrees
• Make the sauce by blending together all the ingredients for tzatiki, except for the cucumber
• Once blended, stir in grated cucumber
• When red lentil mix is cool, stir in green onions and parsley
• Shape into patties, and place onto a greased baking sheet. Brush olive oil on top of patties, too
• Bake at 375 degrees for 10-12 minutes on each side
• Serve with pitas, lettuce and tzatiki sauce