Lentil Patties

Ingredients

• 3/4 cup red lentils (dry)
• 1 cup vegetable broth (or water)
• 1 small red pepper (diced)
• 1 small/medium onion (diced)
• 2 large cloves of garlic (chopped)
• 4 tbsp chickpea flour (more if needed)
• 1 tbsp ground chia seeds
• 3 tbsp fresh parsley (chopped)
• 1 tsp paprika powder
• 3/4 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• Pepper and red pepper flakes (to taste)
• Oil (for frying)

Instructions

1. 1

   Watch the video in the post for easy visual instructions.

2. 2

   --- Cook the lentils ---

3. 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. 4

   --- Cook the veggies ---

5. 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. 6

   --- Shape and cook the patties ---

7. 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. 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. 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.