You may also like
Categories:
lentils green onion egg whites carrot Tahini nutritional yeast parsley ground cumin ground black pepper salt cayenne breadcrumbs sunflower seeds
Viewed: 49 - Published at: 4 years agoIngredients
- 1 cup lentils (to yield 2 cups cooked)
- 14 cup green onion, chopped (4-5 green onions, white and green parts)
- 2 egg whites (or 1 whole egg)
- 12 cup carrot, finely shredded (I use that pre-shredded kind)
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- 12 teaspoon ground black pepper
- 12 teaspoon sea salt
- 1 dash cayenne (a few shakes)
- 12 cup breadcrumbs (I use whole-wheat)
- 13 cup hulled raw sunflower seeds
Method
- Rinse 1 cup of regular brown lentils, and cook in about 2-3 cups of boiling water for 30 minutes or until the lentils have softened, draining any excess water.
- Let them cool a bit.
- Put all of the ingredients except the breadcrumbs and sunflower seeds into a food processor and do a rough chop a few times until the mixture gels together, and a puree forms but there are still some whole lentils in there.
- Pour the mixture into a bowl and add the seeds and breadcrumbs until you can form patties with your hands.
- If the mixture is falling apart, refridgerate it for a while.
- Form about 4-6 patties by hand, then heat about 2 tablespoons of olive oil in a skillet on medium heat.
- Cook each patty about 6-7 minutes on each side or until golden brown.
