Hearty Lentil and Veggie Patties (and Bonus Mint-Basil Pesto Recipe)

Name: Hearty Lentil and Veggie Patties
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 small patties (~1/3 inch thick, 3 inches wide)
Cuisine: Vegetarian
Ingredients: 1 cup dry red or green lentils (or 2 cups cooked lentils, thawed if frozen); 1 medium carrot, grated; 1 medium zucchini, grated; 1 medium onion, finely chopped; 2 cloves garlic, minced (optional); 1 egg; 1/2 cup flour (or as needed to bind); 2 tablespoons breadcrumbs (optional, if mixture is too wet); 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon turmeric; Salt and pepper, to taste; Olive oil, butter, or ghee (for frying, about 1/4 inch depth)

AI Kitchen

Nov 22, 2024

Introduce your family to the world of delicious vegetarian cuisine with these Hearty Lentil and Veggie Patties! Perfectly baby- and toddler-friendly, they are packed with protein-rich lentils, vibrant vegetables, and bold spices—offering rich flavors without relying on meat. And for the adults who crave a bit of heat, pair them with a zesty Mint-Basil Pesto with Hotness to add a spicy, herby kick. No compromise on taste, just wholesome, healthy goodness!

Hearty Lentil and Veggie Patties and Mint-Basil Pesto with Hotness

Jump to patties recipe

Jump to pesto recipe

I got a bit tired of ChatGPT always agreeing with me, so, if you don't like super long posts, I recommend that you click the links above to skip directly to the recipes, because this post is very wordy with some rule setting discussions for ChatGPT.

After 2 recipes that were inedible, I wanted to see if I could make ChatGPT a better teacher, and challenge it to not always be so nice and agreeable with everything I suggest. So I asked it about personality and pushing back when it makes sense:

I want to understand how to make you behave in a certain way. I want you not to always agree and be nice, only when it makes sense. For example, if you wrote a recipe, and I tell you "why didn't you write the egg quantity", but you did, then you need to be able to say that you did, rather than apologize. Is there a way to make you behave in a certain way with me, consistently, and not session specific? Akin to having personality.

It seems to get it (although I was looking to see if there was some sort of syntax, more on that in a sec):

Got it! I’ll make sure to respond in a more consistent, direct way when needed, and only apologize or agree when it truly makes sense. If you point something out that's already in a recipe or answer, I’ll clarify rather than apologize. I’ll adjust as we go, but if you ever want a change in tone or approach, just let me know!

I tried to clarify about operators:

is there a set of operators that can be used with ChatGPT?

It said no, but suggested some other alternatives:

There isn’t a specific set of "operators" for ChatGPT in the way you might have operators in programming languages, but there are certain instructions or techniques you can use to guide the interaction and get the type of response you're looking for. Here are a few strategies to communicate effectively with ChatGPT:

1. Clarifying Commands:

You can direct me to behave a certain way by giving clear instructions:

"Be more direct."
"Provide detailed explanations."
"Don’t apologize, just explain."
"Give me short answers."
"Respond as if you’re my assistant, not my peer."

2. Adjusting Tone:

You can specify the tone or style of my responses:

"Respond in a formal tone."
"Use a friendly tone."
"Be more professional."
"Use humor."

3. Requests for Specific Details:

When asking for something specific (e.g., in a recipe), you can clarify the type of response you want:

"List the steps clearly."
"Make sure to include all ingredients."
"Use plain language, not too technical."

4. Modification Instructions:

If you want me to modify a response or a suggestion:

"Can you adjust this to be less sweet?"
"Reduce the complexity of the instructions."
"Include a healthier alternative."

5. Disclaimers/Warnings:

If you're okay with being given advice that might be a little bold or you don’t mind being corrected, you can say:

"I prefer direct feedback, even if it’s not what I expect."
"Feel free to challenge my assumptions."

Would you like to experiment with any specific instructions for a better experience?

The last part was what I was looking for, so I said it:

Feel free to challenge my assumptions. I prefer direct feedback even if it's not what I expect.

And this told me that it understood:

It said:

Understood! I'll make sure to provide direct feedback and challenge assumptions when appropriate. Feel free to let me know if there's ever a specific approach or adjustment you'd like me to take!

Cool. Now that we've settled that, it was time to get back to cooking ideas:

 I need an idea for dinner. I have picky eaters. I do not have many ingredients at home, but I have stuff like lentil (red and green), cooked (but frozen) chickpeas, zucchinis, carrots, potatoes, onions, cream cheese, eggs, and I even have some uncooked tortillas (flour). I am looking for ideas...

It gave me some ideas:

With the ingredients you have, I can suggest a few dinner ideas that might work for picky eaters. Here are some options:

1. Lentil and Veggie Stew

Ingredients: Red or green lentils, carrots, potatoes, onions, zucchini, a bit of cream cheese.
How to Make It:
- Sauté onions until translucent.
- Add diced carrots, potatoes, and zucchini and sauté for a few minutes.
- Add lentils (red or green) and water or broth (if you have it) and simmer until lentils and veggies are tender.
- Stir in a bit of cream cheese at the end for a creamy texture.
- You can also season lightly with salt, pepper, and any herbs you have on hand. If you're feeling adventurous, add a pinch of turmeric or cumin, but keep it mild to cater to picky eaters.

2. Chickpea & Veggie Tacos

Ingredients: Frozen cooked chickpeas, zucchini, onions, tortillas, cream cheese.
How to Make It:
- Sauté chopped onions and zucchini until softened.
- Add the chickpeas (you can mash them slightly or leave them whole depending on preference).
- Season with a little salt, pepper, and maybe a mild spice like paprika (if you're okay with that).
- Warm the tortillas and assemble tacos by adding the veggie-chickpea mixture, and top with a dollop of cream cheese for a creamy texture.

3. Veggie Frittata

Ingredients: Eggs, carrots, zucchini, onions, cream cheese.
How to Make It:
- Grate or finely chop the zucchini and carrots, and sauté them with onions until soft.
- Whisk together eggs, a little salt, and pepper.
- Pour the eggs over the veggies in the pan, and cook on low heat until the eggs are set.
- Top with small dollops of cream cheese for a rich, creamy finish.

4. Creamy Lentil and Potato Soup

Ingredients: Red or green lentils, potatoes, onions, carrots, cream cheese.
How to Make It:
- Sauté onions and carrots in a pot until softened.
- Add chopped potatoes and lentils, then cover with water or broth.
- Simmer until the lentils and potatoes are tender.
- Stir in cream cheese at the end to add creaminess to the soup.

5. Zucchini and Potato Cakes

Ingredients: Zucchini, potatoes, egg, onions, flour (if needed for binding), cream cheese (for dipping).
How to Make It:
- Grate the zucchini and potatoes and squeeze out any excess moisture.
- Mix with a beaten egg and finely chopped onions.
- Form into small patties and fry them in a pan until golden brown on both sides.
- Serve with a bit of cream cheese on the side as a dipping sauce.

These dishes are relatively simple, don’t require many ingredients, and should be adaptable to picky eaters since they’re mild in flavor. Would any of these work for your dinner tonight?

Stew and soup.. LOL, I don't think it understood the "picky eaters" part. So I tried again:

I am not sure my kids would like soup. Are there any burgers or patties that I can make with some of the ingredients, that wouldn't taste gross?

So it gave me some interesting ideas:

Absolutely! You can definitely make some tasty burgers or patties with your ingredients. Here are a couple of ideas that could work for picky eaters and still be delicious:

1. Lentil and Veggie Patties

Ingredients: Red or green lentils, carrots, zucchini, onion, egg, flour (if you have it, to help bind), cream cheese (optional for a creamy filling).
How to Make It:
1. Cook the lentils until soft (if using dry lentils), or thaw and drain frozen cooked lentils.
2. Grate the carrots and zucchini, and sauté them with onions to soften.
3. In a large bowl, combine the cooked lentils, sautéed veggies, and a beaten egg. If the mixture is too loose, you can add a bit of flour to bind it together.
4. Form the mixture into small patties and fry them in a pan until golden on both sides.
5. Optionally, you can add small dollops of cream cheese in the middle of each patty before frying for a creamy surprise.

Tip: You can keep the seasoning simple (salt, pepper, a little garlic powder) to make it more acceptable for picky eaters.

2. Chickpea and Veggie Burgers

Ingredients: Cooked chickpeas, zucchini, carrot, onion, egg, cream cheese (optional), flour (for binding).
How to Make It:
1. Mash the chickpeas (or pulse them in a food processor) until you have a chunky mixture.
2. Grate the zucchini and carrots and sauté with onions until softened.
3. Combine the chickpeas, sautéed veggies, and a beaten egg in a bowl. If the mixture is too wet, add flour to help bind it.
4. Shape the mixture into burger patties and fry them in a pan until golden and crispy on both sides.
5. Serve with a little cream cheese on the side or even spread it on the buns (if using).

Tip: You can lightly season with cumin or paprika for flavor, but keep it mild to suit picky eaters.

3. Potato and Zucchini Patties

Ingredients: Potatoes, zucchini, egg, onion, flour, cream cheese (optional for dipping).
How to Make It:
1. Grate the potatoes and zucchini, then squeeze out any excess moisture.
2. Sauté onions until soft and mix with the grated potatoes and zucchini.
3. Add a beaten egg and a little flour to help the mixture hold together.
4. Form the mixture into small patties and fry them in a pan until golden brown on both sides.
5. Optionally, serve with a dollop of cream cheese on the side for dipping.

Tip: You could also lightly season with salt, pepper, and a bit of garlic powder to keep it simple but flavorful.

These patties or burgers are mild, filling, and can be customized based on what your kids like or don't like. Plus, they're easy to make with the ingredients you have on hand. Would one of these options work better for your kids?

OK, now we're talking. I can work with this:

Give me the detailed Lentil and Veggie Patties recipe. I want it to have a rich flavor

It did:

Here's a detailed recipe for Lentil and Veggie Patties that balances a rich, savory flavor while keeping it approachable for picky eaters:

Lentil and Veggie Patties (Rich Flavor)

Ingredients:

1 cup dry red or green lentils (or 2 cups cooked lentils, thawed if frozen)
1 medium carrot, grated
1 medium zucchini, grated
1 medium onion, finely chopped
2 cloves garlic, minced (optional, for extra flavor)
1 egg
1/2 cup flour (or as needed to bind)
1/4 cup cream cheese (optional, for a creamy richness)
1 teaspoon cumin (for a warm, rich flavor)
1/2 teaspoon smoked paprika (adds depth)
1/2 teaspoon turmeric (for color and a subtle earthy taste)
Salt and pepper, to taste
Olive oil or butter (for frying)

Instructions:

Cook the Lentils:
- If using dry lentils: Rinse the lentils thoroughly and cook them in a pot with about 2 cups of water. Bring to a boil, then simmer for 15-20 minutes until tender but not mushy. Drain any excess water and set aside to cool.
- If using cooked, frozen lentils: Thaw and drain any excess liquid.
Prepare the Veggies:
- Grate the carrot and zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out any excess moisture.
- Finely chop the onion and mince the garlic.
Sauté the Veggies:
- In a large skillet, heat a little olive oil or butter over medium heat. Add the chopped onion and sauté until translucent and soft (about 5 minutes). Add the garlic, and cook for another minute until fragrant.
- Add the grated carrots and zucchini to the pan and sauté for an additional 5-7 minutes, until softened and any moisture from the zucchini evaporates. Season with a pinch of salt and pepper.
Combine the Patties:
- In a large mixing bowl, combine the cooked lentils, sautéed veggies, and cream cheese (if using). Mash the lentils with a fork or potato masher until roughly mashed—some whole lentils should remain for texture.
- Add the egg, cumin, smoked paprika, turmeric, and a pinch of salt and pepper. Mix well.
- Slowly incorporate flour, one tablespoon at a time, until the mixture is thick enough to hold together without being too sticky. You may need more or less depending on moisture content.
Form the Patties:
- With your hands, shape the mixture into small patties, about 2-3 inches in diameter. If the mixture is too sticky, dust your hands with a little flour.
Fry the Patties:
- Heat a bit of olive oil or butter in a large skillet over medium heat. Carefully add the patties to the pan, being careful not to overcrowd the skillet. Fry for about 3-4 minutes per side, until golden brown and crispy. You may need to adjust the heat to avoid burning the patties while ensuring they cook through.
Serve:
- Once cooked, remove the patties from the pan and let them rest on a paper towel-lined plate to absorb any excess oil.
- Serve the lentil and veggie patties with a side of cream cheese for dipping or as a filling in tacos, wraps, or on a simple plate with veggies.

Optional Additions for Extra Richness:

Cheese: Mix in some shredded mozzarella or Parmesan to the patty mixture for added richness.
Herbs: If your kids are okay with it, adding fresh herbs like parsley or cilantro can give a burst of flavor without overwhelming them.

These lentil and veggie patties are packed with flavor but still mild enough for picky eaters. The cream cheese adds a creamy richness while the spices give depth without making the flavor too bold. Would this recipe work for your dinner tonight?

We've had our annual bloodwork done, and it was time to think about how to improve our health. I read some about ghee and it having a high burn point, so I wanted to maybe use it (for the first time ever):

can I use ghee for frying or will it alter taste? (compared to butter)

Yes, said ChatGPT:

You can absolutely use ghee for frying! Ghee has a slightly nuttier and richer flavor compared to butter due to the milk solids being removed and caramelized during the clarifying process. Here’s what to consider:

Taste Impact:

Enhances Flavor: Ghee will give the patties a deeper, slightly nutty flavor, which can complement the spices (like cumin and turmeric) in the recipe beautifully.
Less Dairy-Like: It’s less creamy-tasting than butter since the milk solids are removed, so if you’re after a buttery, creamy fry, butter might be a better choice.

Cooking Properties:

Ghee has a higher smoke point than butter, meaning it’s less likely to burn. This makes it ideal for frying the patties, especially if you’re making several batches and need to maintain a consistent heat.

If your picky eaters are used to a butter flavor, you might notice a subtle difference, but it’s unlikely to be off-putting. Ghee can even make the patties taste a little more "elevated." Would you like tips on balancing the flavor if you go with ghee?

At the bottom, it was asking me if I want tips for balancing the ghee flavor, and I did want that, being the first time trying it for me:

sure

So it gave me some tips:

If you’re using ghee for frying and want to balance or enhance the flavor, here are a few tips:

1. Use a Touch of Butter in the Patties:

To retain a hint of the creamy, buttery flavor, add a small amount of softened butter (about 1 teaspoon) directly into the patty mixture. It will complement the nuttiness of the ghee during frying.

2. Adjust the Spices:

Ghee naturally enhances warm spices like cumin and turmeric. If your picky eaters tolerate them, you can add a tiny pinch more cumin or smoked paprika to create a balanced flavor.
For richness without heaviness, a dash of garlic powder can meld with the ghee’s nuttiness without being overwhelming.

3. Add a Touch of Freshness:

A sprinkle of lemon juice or a little zest (just a tiny bit, as picky eaters may notice) after cooking can brighten up the patties and cut through the richness of ghee.
Alternatively, serve the patties with a light dipping sauce, like cream cheese thinned with a little yogurt or lemon juice, to balance flavors.

4. Monitor Frying Temperature:

Ghee's nutty flavor intensifies if overheated, so keep the pan on medium heat. This will ensure your patties crisp up nicely without developing an overly strong flavor.

By using ghee, the patties will have a slightly richer, golden taste, which can even appeal more to adults while still being mild enough for kids. Would you like any sauce ideas to pair with these?

Well, I didn't use these tips, but I did want to try a sauce for us adults:

sure on sauce- I have fresh basil, jalapenos and mint in my garden, maybe for us adults. any ideas?

And it gave me ideas:

Here’s a quick and flavorful sauce idea for the adults to pair with the patties, using your garden ingredients:

Spicy Herb Yogurt Sauce

This sauce is fresh, creamy, and has a kick from the jalapeños.

Ingredients:

1/2 cup plain yogurt (or a mix of yogurt and cream cheese for extra richness)
1 small jalapeño, seeds removed for milder heat, chopped
5-6 fresh basil leaves, chopped
5-6 fresh mint leaves, chopped
1 clove garlic, minced (optional)
1-2 teaspoons lemon juice (adjust to taste)
Pinch of salt
Drizzle of olive oil (optional, for a smoother finish)

Instructions:

Combine all ingredients in a small bowl.
Mix well or blend for a smoother texture (a blender or immersion blender works great for this).
Taste and adjust seasoning, adding more lemon juice or salt as needed.
Let it chill for 5-10 minutes to allow the flavors to meld.

Alternative: Mint-Basil Pesto (Spicy Edition)

This can be used as a drizzle or dipping sauce.

Ingredients:

1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 small jalapeño, seeds removed for a milder kick
2 tablespoons olive oil
1-2 teaspoons lemon juice
Pinch of salt
Optional: 1 tablespoon cream cheese or yogurt to make it creamy.

Instructions:

Blend all ingredients until smooth. Add more olive oil or lemon juice for your desired consistency.
Taste and adjust seasoning.

Both sauces bring a refreshing contrast to the rich patties, with the yogurt version being creamy and the pesto version being vibrant and herby. Would you like more tweaks to these or a different flavor profile?

I only saw the first one so I asked for something without yogurt:

something without yogurt?

And it gave me additional ideas:

Here’s a no-yogurt sauce idea using your fresh basil, mint, and jalapeños that’s still rich and flavorful:

Zesty Herb and Olive Oil Sauce

This sauce is fresh, tangy, and has a smooth olive oil base.

Ingredients:

1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 small jalapeño, seeds removed for less heat, chopped
1-2 teaspoons lemon juice
3-4 tablespoons olive oil
1 small garlic clove, minced (optional)
Pinch of salt
Pinch of sugar (optional, to balance the flavors)

Instructions:

Add the basil, mint, jalapeño, lemon juice, and garlic to a blender or food processor.
Slowly drizzle in the olive oil while blending until the sauce reaches a smooth consistency.
Taste and adjust seasoning with salt or a tiny pinch of sugar, if needed.
Serve immediately or chill briefly to let the flavors meld.

Mint-Basil Chimichurri

This option has a tangy, herb-forward flavor and pairs wonderfully with the patties.

Ingredients:

1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1-2 tablespoons finely chopped onion or shallot
1 small jalapeño, finely chopped
2-3 tablespoons olive oil
1 tablespoon red wine vinegar (or lemon juice)
Pinch of salt and pepper

Instructions:

Finely chop the herbs and jalapeño by hand or pulse in a food processor.
Mix with the onion, olive oil, vinegar (or lemon juice), salt, and pepper.
Let it sit for 5-10 minutes for the flavors to meld before serving.

Both sauces are light, tangy, and herbaceous, perfect for dipping or drizzling over the patties. Would these work, or shall we try another approach?

Then I noticed the previous pesto idea. That sounded super nice but I was a bit worried about the basil-jalapeno pairing:

actually this sounds nice- Mint-Basil Pesto (Spicy Edition)- no cream cheese. is basil and jalapeno a good combo?

It assured me it will work (and after all, we did agree it would be honest moving forward):

Basil and jalapeño can make a surprisingly good combination! Here's why:

Why Basil and Jalapeño Work Together:

Basil's Sweetness: Fresh basil has a sweet, slightly peppery flavor that balances the spicy, grassy notes of jalapeño.
Jalapeño's Heat: The heat from the jalapeño adds excitement without overpowering the sauce when used in moderation.
Herbal Complexity: The mint adds an additional layer of cooling freshness, which works harmoniously with basil and mellows the jalapeño’s spice.

Flavor Profile:

The result is a sauce that’s bold yet balanced: herbal, slightly sweet, and zippy with a touch of heat. It’s a great way to elevate the patties without making the flavors too overwhelming for adults who appreciate some spice.

Would you like the pesto recipe adjusted to focus more on this basil-jalapeño dynamic, or do you want to stick to the version I suggested?

Then I started having some questions as I went through the recipes. I was still hopeful that my picky eaters would try it, but lumps in food is something they frown upon:

If I hand blend lentils and all fried veggies, will it taste good?

It said that it should work:

Yes, hand-blending the lentils and fried veggies will taste good, but the texture will change. Here’s what to consider:

Taste:

The flavors will meld more evenly because the lentils and veggies will combine into a uniform mixture.
If you enjoy a smoother, slightly creamier patty with fewer distinct chunks of vegetables, this method works well.

Texture:

Blended Version: The patties will have a softer texture, which could appeal to picky eaters who dislike chunks.
Non-Blended Version: Keeping the veggies and lentils partially intact gives more bite and variety in texture.

Tips for Hand Blending:

Mash Lightly: If you want a compromise, mash just until the mixture holds together, leaving some lentils and veggies slightly chunky.
Adjust Flour: A smoother mixture might need a little extra flour or breadcrumbs to bind, especially if it’s wetter.

Flavor Boost:

Since blending can tone down individual flavors, consider tasting and slightly increasing the seasoning (e.g., cumin, paprika, salt) to ensure the patties are flavorful.

Blending is a great choice for picky eaters or for a softer patty overall. Want advice on achieving the right consistency?

I had some adjustments and wanted the recipe to reflect it, so I asked:

I mashed the lentils, then added the sauteed vegetables. Then all the spices and egg and blended some more. Then transferred to a bigger bowl and mixed flour gradually. I added two tablespoons of bread crumbs because it was a little wet. Please update recipe

And it did:

Updated Lentil and Veggie Patties Recipe

Ingredients:

1 cup dry red or green lentils (or 2 cups cooked lentils, thawed if frozen)
1 medium carrot, grated
1 medium zucchini, grated
1 medium onion, finely chopped
2 cloves garlic, minced (optional)
1 egg
1/2 cup flour (or as needed to bind)
2 tablespoons breadcrumbs (optional, if mixture is too wet)
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and pepper, to taste
Olive oil, butter, or ghee (for frying)

Instructions:

Cook the Lentils:
- If using dry lentils: Rinse and cook in 2 cups water for 15-20 minutes until tender. Drain and cool.
- If using frozen lentils, thaw and drain excess liquid.
Prepare the Veggies:
- Grate carrot and zucchini. Squeeze out moisture from zucchini. Finely chop onion and mince garlic.
Sauté Veggies:
- Heat oil in a skillet. Cook onion until translucent (5 minutes), then add garlic and cook another minute. Add grated carrot and zucchini. Sauté 5-7 minutes until softened. Season lightly with salt.
Mash and Blend:
- Mash the cooked lentils in a medium bowl. Add the sautéed vegetables, egg, cumin, paprika, turmeric, salt, and pepper. Blend the mixture briefly with a hand blender until partially smooth but not pureed.
Transfer and Mix:
- Transfer the mixture to a larger bowl. Gradually mix in the flour and breadcrumbs, adding enough to create a mixture that holds its shape but is not too dry.
Form and Fry Patties:
- Shape into patties (~2-3 inches in diameter). Fry in a skillet with oil, butter, or ghee over medium heat for 3-4 minutes per side, until golden brown.
Serve:
- Serve warm as is, or pair with Mint-Basil Pesto (Spicy Edition) for a fresh, spicy kick.

Let me know if you'd like further tweaks!

I wasn't sure about the frying part, as I don't do much frying (I hate the smell):

How deep in the ghee should the patties be?

It provided the additional guidelines:

For frying patties in ghee, you don’t need them fully submerged. Here's the ideal depth:

Shallow Frying: About 1/4 inch (0.6 cm) of ghee in the skillet is perfect. This allows the patties to crisp up nicely without becoming greasy.
Why? Shallow frying provides even browning and uses less ghee while still giving a rich flavor.

Tips for Best Results:

Preheat the Ghee: Heat it over medium heat until shimmering but not smoking. Test with a small piece of the mixture—if it sizzles immediately, it’s ready.
Avoid Overcrowding: Fry a few patties at a time to maintain even heat and crispness.
Flip Gently: Use a spatula to turn the patties once the bottom is golden brown (about 3-4 minutes per side).

Would you prefer advice on how to manage leftover ghee after frying?

And here are the 2 recipes, one after the other:

Servings: 24 patties

Calories per Serving: ~90 kcal

Total Time: ~40 minutes