Recipe by the80srule
These come close to being vegan but really need the egg to bind them. Some extra tahini combined with cornstarch or arrowroot could maybe help bind it egg-free. I love lentils and concocted these when my last veggie burger venture went awry, my experiment came out better!
- 1 cup lentils (to yield 2 cups cooked)
- 1⁄4 cup green onion, chopped (4-5 green onions, white and green parts)
- 2 egg whites (or 1 whole egg)
- 1⁄2 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
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon sea salt
- 1 dash cayenne (a few shakes)
- 1⁄2 cup breadcrumbs (I use whole-wheat)
- 1⁄3 cup hulled raw sunflower seeds
Directions See How It's Made
- 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.