Lentil Patties (gf+V)
Makes about 6 patties
  • Lentil patties:
  • 1 can chickpeas, drained and rinsed
  • ½ cup brown lentils (soaked overnight in water)
  • 2 Tbsp. white rice flour
  • 1 Tbsp. curry powder
  • 1½ cups grated carrot
  • 1 Tbsp. tahini
  • 2 Tbsp. lemon or lime juice
  • ½ tsp. cumin powder
  • ½ tsp. cracked black pepper
  • Tahini sauce:
  • 3 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1 Tbsp. tamari sauce
  • Water as needed
  1. Pre heat oven to 180*C.
  2. Cook the lentil in water in a saucepan for 20-30 mins or until soft. Once cooked, strain out any remaining water and place lentil in a large mixing bowl,
  3. Blend the chickpeas, tahini and lime juice until smooth then add to the bowl.
  4. Add all remaining lentil patty ingredients and stir until combined.
  5. Place baking paper on baking tray and scoop out about a tablespoon full of mixture depending on how big or small you want them. Roll into a ball in your hand and press down gently onto baking paper. Continue for remaining mixture.
  6. Add sesame seeds on top (optional) and place in the oven for 30 minutes.
  7. While the patties are in the oven you can make the tahini sauce.
  8. Simply place all ingredients into a cup and mix together adding small amounts of water until you get the right consistency.
  9. When burgers are cooked, enjoy with a salad (mine included baby spinach, beetroot, sauerkraut, smashed avocado, and sprouts), on a burger, or in a wrap.
  10. Store in an airtight container in the fridge. Best eaten within 5 days.
Recipe by Life of Goodness at https://www.lifeofgoodness.com.au/lentil-patties-gfv/