These are suppose to be eating like a burger on a bun, but I think they turn out much too soft to eat on a bun. It was satisfying eating it just like the picture shows. These patties are full of flavor!
1/2 cup dried red lentils
1 cup organic chicken or vegetable broth
1/2 tablespoon olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon whole mustard seeds
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 1/2 tablespoons lime juice
1/2 tablespoon tomato paste
4 tablespoons coconut milk
1 carrot, grated
1/2 a yellow or red pepper, chopped fine
1/2 cup rolled oats
In a small saucepan, cook lentils in broth until tender (bring lentils to a boil, turn down to low, cover and simmer about 15 minutes). Saute onion and garlic in oil until they begin to soften; add spices and cook one minute. Add lime juice, tomato paste, coconut milk and cooked lentils. Simmer until thickened. In a medium bowl, combine the lentil mixture, carrot and pepper. Add oats 1/4 cup at a time until the mixture is firm enough to shape into patties. Shape into patties. I then floured each side of the patties in a unbleached all-purpose flour. This gave it a nice crunchy outside. Pan fry the patties in a little bit of olive oil; topping them with cheese for the last couple minutes of cooking so the cheese can melt (cheese is optional). Again, the patties ended up being crunchy on the outside and soft on the inside so they are wonderful eating topped with fresh vegetables. Enjoy!
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