I'm trying to stay positive. My anemia will eventually be a thing of the past. But, right now, I'm feeling blue about the whole thing. True, my restless legs are improving, but I'm tired all the time. If I have to walk farther than twenty feet, I grow extremely tired and lightheaded. My right foot is often numb because my hemoglobin is so low, it can't get oxygen to my extremities very well. I don't like to be an object of pity, but feel free to shake your head and say, "How pathetic." But, I will take my supplements, eat iron rich food, and use the example of Scarlett O'Hara to improve my blood. As God is my witness, I'll never be this tired again!
These lentil and spinach patties are loaded with iron, but I didn't know if I would enjoy them as much as chickpea patties. They were a little tricky to form into patties, but came out of the skillet nicely. I used puy lentils, but would like to try red lentils, (my favorite) next time. The original recipe used curry powder, but I didn't have any, and substituted cumin. I think cumin is perfect with legumes, so I was quite pleased with these nutty patties I had cherry tomatoes from my garden, which contain lots of vitamin C, and help plant based iron absorb into the body quickly. I used a cilantro salsa from Dos Coyote, a local Mexican restaurant. But, any salsa would taste great with this dish.
By the way, cumin has a good deal of iron in it. I tend to be heavy handed with it, so maybe I'm getting a beneficial amount of iron from it. This cumin flavored dish is submitted to Weekend Herb Blogging, which was created by the marvelous Kalyn at Kalyn's Kitchen. This week, the very talented Pam at Sidewalk Shoes is hosting WHB. Please stop her blog to see a recap of herby recipes from bloggers around the world.
Lentil And Spinach Patties
8-10 ounces spinach, stemmed and sauteed
1 cup Puy lentils, cooked
1 tablespoon cumin (I am heavy handed with cumin)
3 tablespoons bread crumbs
salt and pepper to taste
2 tablespoons oil
Mix the spinach, lentils, cumin, bread crumbs, together in a bowl. Season to taste with salt and pepper. Mix in the egg and put the mixture in the fridge for at least 30 minutes.
Heat the oil in a frying pan. Form the patties by forming a ball in your hand, then carefully patting it into a patty. Large, thin patties will not stay together, so make them smallish. Slip each patty into the skillet and press the patty together with a spatula if they break apart. Brown on each side over medium high heat, then carefully remove each patty to a plate, and top with salsa of your choice..