Lentil Patties

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chickpea flour

  (besan)

  4 tbsp or 23g

• Flax seed

  Coarsely ground - Whole Foods Market

  1 tbsp or 8g

• Parsley

  Raw

  3 tbsp or 11g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  100g

• Red Lentils

  Great Value

  ¾ cup dry or 105g

Directions

1. Watch the video in the post for easy visual instructions.
2. Cook the lentils
3. Rinse the red lentils in a sieve under running water to remove any debris. Transfer them to a pot or pan along with 1 cup of vegetable broth. If using water, add a little salt. Bring to a boil and let the lentils simmer for about 15 minutes, or until they are soft and partially falling apart. There shouldn't be any broth or water left after cooking!
4. Cook the veggies
5. Meanwhile, heat a little oil in a skillet and add the onion, pepper, and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not browned).
6. Shape and cook the patties
7. Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You want to leave some texture, so do not over-process it.The mixture should be shapeable, if it's not, add a little more flour.
8. Form 10 patties (each weighing between 40-50 grams - about 2 1/2 - 3 tablespoons), and fry them with a little oil (I used 2 teaspoons for 4 patties) in a skillet from both sides (about 3 minutes each side) until golden brown and crispy.
9. Serve with a dip of choice, and enjoy! I made a dip from 2 tablespoons of creamy peanut butter mixed with 30 ml dill pickle juice, 10 ml olive brine, a little garlic, and smoked paprika to taste.
10. Recipe by: Michaela Vais (source: https://elavegan.com/red-lentil-patties/)