Lentil Patties Tahini Slaw (Print Version)
# Ingredients:
→ Lentil Patties
01 -
2-3 tablespoons extra-virgin olive oil
02 -
2 tablespoons chopped fresh parsley
03 -
1/2 teaspoon black pepper
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1/2 teaspoon onion powder
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2-3 tablespoons oat flour
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1/2 cup finely shredded carrots
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1/2 teaspoon granulated garlic
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3/4 teaspoon smoked paprika
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3/4 teaspoon ground cumin
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3/4 teaspoon kosher salt
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2 tablespoons tomato paste
12 -
1 3/4 cups cooked green lentils (or one 15-ounce can, drained)
→ Cabbage Slaw
13 -
2 tablespoons tahini
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1 teaspoon granulated sugar
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1/2 cup shredded carrots
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Juice from a lemon
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1/4 cup chopped fresh parsley
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1/4 teaspoon kosher salt
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2 cups thinly sliced red cabbage
→ To Assemble
20 -
4 wraps or burger buns
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1 big ripe avocado, sliced thin
# Instructions:
01 -
Smash 1 1/4 cups of lentils together with tomato paste and spices. Mix in carrots, parsley, the rest of the lentils, and the oat flour until the mixture sticks. Shape into 4 patties.
02 -
Combine lemon juice, tahini, sugar, and salt in a bowl. Toss the cabbage, shredded carrots, and parsley into the mix till coated.
03 -
Warm oil in a skillet over medium heat. Fry each patty for about 3 minutes per side until they're golden and crispy.
04 -
Put patties between buns or wraps. Top with slaw and avocado slices, then dig in.
# Notes:
01 -
Canned or homemade cooked lentils both work well.
02 -
Try blending the patty mix using a food processor.
03 -
You can freeze the patties for later.