The following are a veganized, slightly jazzed up version of these patties.
We feasted on these at home last night. YUUUUUM. They’re delicious with roast potatoes, a big green salad topped with toasted seeds and drizzled with balsamic dressing. You could make some winning vegan hamburgers with them aswell – that’s what we’re gonna do next time ’round here!
Carrot Lemon Lentil Patties
What you need:
3/4 brown lentils (cooked or canned)
1 carrot, grated
1/4 Italian parsley/fresh mint, chopped
1 1/2 spring onion stalks, chopped finely
1 clove garlic, crushed
1/2 cup breadcrumbs, divided
1/2 tsp lemon rind
2 tsp lemon juice
1 tbsp LSA mix
1 tbsp olive oil
1 tbsp canola oil
Add 1/4 cup of the breadcrumbs to a large bowl. Add rest of the ingredients – except for the canola oil, that’s for frying! – to the bowl. Use potato masher to mash the mixture until well combined.
Shape the mixture into four even size balls, and gently press them down with a spatula to form the patties.
Spread the other 1/4 cup of the breadcrumbs onto a small plate and press down both sides of each patty in the crumbs to lightly coat ’em all.
Heat the canola oil in a medium-hot frying pan. Add patties and cook for 5-6 minutes each side, turning occasionally, until browned and heated through.
Makes 4 patties.