Crispy Lentil Burgers (Print Version)
# Ingredients:
01 -
1/3 cup shredded carrots (around 3 small ones)
02 -
1/4 cup fresh cilantro, chopped
03 -
1 tablespoon concentrated tomato paste
04 -
1 teaspoon of salt (adjust to your liking)
05 -
Neutral oil for frying (optional)
06 -
1 1/2 cups of red lentils (dried)
07 -
2 garlic cloves, finely minced
08 -
1 small onion or large shallot, diced finely (yields about 1/3 cup)
09 -
1/2 teaspoon black pepper, ground
# Instructions:
01 -
Turn your oven to 400°F. Cover a baking tray with parchment or a silicone mat.
02 -
Let the lentils soak in water, at least 2 inches above them, for two hours. Afterward, drain and rinse completely.
03 -
In a food processor, add the soaked lentils, onion, minced garlic, carrots, cilantro, tomato paste, salt, and pepper. Blend until combined and the mixture sticks together. Pause to scrape the sides when needed.
04 -
Scoop out 1/4 cup of the lentil mix for each patty. Flatten them into rounds about half an inch thick.
05 -
Bake on your tray for 10 minutes. Carefully turn the patties and bake another 10 minutes or until both sides are crispy.
06 -
Fill a nonstick pan with enough oil to come halfway up the patties. Fry each side for about 4 minutes, until golden and crispy. Do this in batches if needed. Place cooked patties on a plate with paper towels to absorb excess oil.
07 -
Pair with burger buns and your favorite toppings, a fresh side salad, or roasted potatoes.
# Notes:
01 -
You can store these lentil patties uncooked in the fridge for up to two days.