Lentil Patties- 91 kcal/5g protein
Servings: 10 patties - 91 kcal/5g protein each
3/4 cup (150 g) red lentils dry
1 cup (240-300 ml) vegetable broth or water
1 small (90 g) red pepper diced
1 small/medium (90 g) onion diced
2 large cloves of garlic chopped
4 tbsp (30 g) chickpea flour more if needed
3 tbsp fresh parsley chopped
Pepper and red pepper flakes to taste
1. 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!
2. 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).
3. 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.
4. 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.
5. 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.
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