Crispy Golden Lentil Patty
Meat & Wheat Free!
These are power-packed patties! Enjoy as a burger, in a wrap, with a side of steamed veggies, or straight from the plate.
INGREDIENTS:
1 1/2 cups cooked green lentils
1 cup steamed carrots
1/2 cup chickpea flour
2 cloves of garlic, minced
1/2 yellow onion, chopped
1 tbsp bragg’s liduid aminos (or sub soy sauce)
1 tsp paprika
1 tsp coriander
1/2 tsp cumin
1/2 tsp salt
2 tbsp ground flaxseeds (helps in binding)
INSTRUCTIONS:
Cook lentils and steam carrots.
Sautee the minced garlic and yellow onion in a bit of olive oil until translucent and fragrant.
In a large mixing bowl, add your cooked lentils and steamed carrots and using a potato masher (my favorite is linked above) mash together. There can be some chunks left for texture.
Add to the bowl, the sautéed onion/garlic, and all of the spices and aminos, and mix well. If the mixture feels to wet, add a sprinkle more of chickpea flour, 1 tbsp at a time.
Let the mixture sit for 15-30 minutes to allow the flour to hydrate and flaxseeds to absorb.
If frying, heat a thin layer of oil in a pan on medium heat.
Using an ice cream scooper, scoop balls of dough into your hands and shape into patties. you can also press them down a bit in the pan with your spatula.
Let it sizzle for about 4 minutes, or until golden & crispy, and flip for another 4 minutes. I like to let them cool on a cooling rack so thery maintain their crisp.
Makes about 12 patties
*To make these oil-free, bake at 375 for 25-30minutes, flip halfway