Ingredients
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For the filling:
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1 cup cooked green/brown/black lentils, rinsed and drained well (or 1 can, no need to drain liquid)
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½ cup cooked quinoa, cooled slightly
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1 medium carrot, grated
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1 small sweet potato, peeled and grated
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½ large red bell pepper, finely chopped
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1 clove garlic, minced
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1 small onion, finely chopped
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1 tablespoon fresh ginger, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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½ teaspoon sea salt
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¼ teaspoon black pepper
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1 tablespoon tomato paste
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1 tablespoon chia seeds (optional)
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2 tablespoons unsweetened apple sauce (optional)
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1 tablespoon vegan Worcestershire sauce (optional)
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For the crust:
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1 ½ cups all-purpose gluten-free flour blend
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1 ½ teaspoons baking powder
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½ teaspoon sea salt
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1 cup rolled oats (not instant)
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1/4 cup brown rice flour
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1/4 cup arrowroot starch
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1 tablespoon flaxseed meal
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1 egg substitute (flax egg works great!)
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1 cup water
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1/4 cup unsalted cashew butter
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1 tablespoon extra virgin olive oil
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Optional toppings:
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Sautéed spinach or other greens (for added nutrients and color)
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Avocado slices
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Mango chutney or salsa
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Crumbled dairy-free cheese (such as Daiya or Violife)
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Chimichurri sauce
Directions
Sub_title: A Delicious Twist on Traditional Beef Patties Made with Protein Rich Lentils, Whole Grains and Vibrant Tropical Spices. Perfect for Meatless Mondays, Game Day Snacks, or Anytime You Crave Something Warm and Satisfying!
Description: These mouthwatering lentil patties are not only packed with plant-based protein but also bursting with the vibrant flavors of the Caribbean! Made using simple ingredients like cooked lentils, whole wheat flour, oats, and seasonal vegetables, they’re perfect for satisfying your cravings without compromising your health goals. Serve them up as a tasty main course, appetizer, or game day snack – either way, you won’t be disappointed!
Ingredients:
For the filling:
* 1 cup cooked green/brown/black lentils, rinsed and drained well (or 1 can, no need to drain liquid)
* ½ cup cooked quinoa, cooled slightly
* 1 medium carrot, grated
* 1 small sweet potato, peeled and grated
* ½ large red bell pepper, finely chopped
* 1 clove garlic, minced
* 1 small onion, finely chopped
* 1 tablespoon fresh ginger, minced
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* ½ teaspoon sea salt
* ¼ teaspoon black pepper
* 1 tablespoon tomato paste
* 1 tablespoon chia seeds (optional)
* 2 tablespoons unsweetened apple sauce (optional)
* 1 tablespoon vegan Worcestershire sauce (optional)
For the crust:
* 1 ½ cups all-purpose gluten-free flour blend
* 1 ½ teaspoons baking powder
* ½ teaspoon sea salt
* 1 cup rolled oats (not instant)
* 1/4 cup brown rice flour
* 1/4 cup arrowroot starch
* 1 tablespoon flaxseed meal
* 1 egg substitute (flax egg works great!)
* 1 cup water
* 1/4 cup unsalted cashew butter
* 1 tablespoon extra virgin olive oil
Optional toppings:
* Sautéed spinach or other greens (for added nutrients and color)
* Avocado slices
* Mango chutney or salsa
* Crumbled dairy-free cheese (such as Daiya or Violife)
* Chimichurri sauce
Instructions:
1. Preheat air fryer to 375°F or oven to 400°F. Lightly spray with cooking oil (optional).
2. In a large mixing bowl, combine the lentil mixture: Cooked lentils, quinoa, carrots, sweet potatoes, red bell peppers, onions, ginger, garlic, cumin, paprika, salt, black pepper, tomato paste, optional chia seeds and apple sauce. Mix well until everything is combined and there are no lumps. Set aside.
3. To make the crust, whisk together the dry ingredients for the crust in a separate bowl. Add the wet ingredients (egg, water, cashew butter, and oil), stirring constantly until a sticky dough forms. If the dough seems too dry, add more water, a tablespoon at a time; if it’s too wet, add more flour.
4. Divide the dough into 12 equal portions and roll each portion into a ball. Flatten each ball slightly between palms and place one heaped teaspoon of the lentil mixture onto each patty. Bring edges together to enclose the filling, pinching gently to seal. Place the patties on a parchment paper-lined baking sheet (you may need two sheets depending on the size
Steps
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1
Done
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Preheat air fryer to 375°F or oven to 400°F. Lightly spray with cooking oil (optional). |
|
2
Done
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In a large mixing bowl, combine the lentil mixture: Cooked lentils, quinoa, carrots, sweet potatoes, red bell peppers, onions, ginger, garlic, cumin, paprika, salt, black pepper, tomato paste, optional chia seeds and apple sauce. Mix well until everything is combined and there are no lumps. Set aside. |
|
3
Done
|
To make the crust, whisk together the dry ingredients for the crust in a separate bowl. Add the wet ingredients (egg, water, cashew butter, and oil), stirring constantly until a sticky dough forms. If the dough seems too dry, add more water, a tablespoon at a time; if it’s too wet, add more flour. |
|
4
Done
|
Divide the dough into 12 equal portions and roll each portion into a ball. Flatten each ball slightly between palms and place one heaped teaspoon of the lentil mixture onto each patty. Bring edges together to enclose the filling, pinching gently to seal. Place the patties on a parchment paper-lined baking sheet (you may need two sheets depending on the size |
