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Lentil Patties (gf+V)

Makes about 6 patties
5 from 1 vote

Ingredients
  

  • Lentil patties:
  • 1 can chickpeas drained and rinsed
  • 1/2 cup brown lentils soaked overnight in water
  • 2 Tbsp. white rice flour
  • 1 Tbsp. curry powder
  • 1 1/2 cups grated carrot
  • 1 Tbsp. tahini
  • 2 Tbsp. lemon or lime juice
  • 1/2 tsp. cumin powder
  • 1/2 tsp. cracked black pepper
  • Tahini sauce:
  • 3 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1 Tbsp. tamari sauce
  • Water as needed

Instructions
 

  • Pre heat oven to 180*C.
  • 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,
  • Blend the chickpeas, tahini and lime juice until smooth then add to the bowl.
  • Add all remaining lentil patty ingredients and stir until combined.
  • 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.
  • Add sesame seeds on top (optional) and place in the oven for 30 minutes.
  • While the patties are in the oven you can make the tahini sauce.
  • Simply place all ingredients into a cup and mix together adding small amounts of water until you get the right consistency.
  • 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.
  • Store in an airtight container in the fridge. Best eaten within 5 days.