Prep 15 mins
Cook 1 hr
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
- 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.