We’re so often disappointed by the texture of vegetarian patties. We want them a bit crunchy and crisp on the outside, not mushy in the middle! These are the perfect patties for burgers. The toasted sunflower seeds really help give them a nice crunch.
These patties use red lentils, but you can try green as well. Just be sure to soak the lentils overnight, then drain, rinse and cook.
We like them served between buttered sourdough bread, topped with salad leaves, tomatoes (if still in season), sliced avocado and mustard or home made chutney.
Ingredients
1 egg
240g whole red lentils, cooked
1 tbsp extra-virgin olive oil
3/4 cup finely chopped red or white onion
2 large garlic cloves, minced
1 cup grated carrots
1/3 cup finely chopped fresh parsley or coriander
1/2 cup sunflower seeds (toasted)
2 tbsp coconut aminos
1 tsp dried oregano
1 tsp ground cumin
1/2 cup rolled oats (coarsely chopped in a blender)
1/2 cup bread crumbs
2 tbsp spelt flour
3/4 tsp pink lake sea salt
Freshly ground black pepper
Method
Preheat the oven to 180°C.
In a large mixing bowl, add the pre-cooked lentils. With a potato masher or stick blender, mash the lentils till most of them turn into a paste. Leave some intact to create texture.
In a medium pan, add the oil and increase the heat to medium. Stir in the onion, garlic, and a pinch of salt. Sauté for 3 to 5 minutes, until the onion softens. Transfer the onion mixture into the bowl with the mashed lentils.
Stir in the egg, grated carrots, fresh herbs, sunflower seeds, coconut aminos, oregano, and cumin until thoroughly combined.
Now, stir in the coarsely chopped oats, bread crumbs, and spelt flour until the mixture comes together. It should be easy to shape the dough into patties. Stir in the salt and pepper, to taste.
Shape the dough into patties. Pack the dough together tightly as this will help it stick together. Then place onto the baking tray.
Bake patties for 15 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden. Alternatively you could fry them in a pan using coconut oil.
Cool the patties on a cooling rack for 5 to 10 minutes before serving. This helps them firm up a bit.
Serve in a roll or between 2 slices of sourdough and top with your desired toppings.
Recipe adapted from Oh She Glows https://ohsheglows.com/
Click the button below to shop for ingredients