Lentil Protein Patties

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, mash the cooked brown lentils with a fork or potato masher until mostly smooth but still retaining some texture.

   Ca. 3 min.

   Kokkens note: Do not over-mash; a few whole lentils add to the texture.

2. 2

   Add the finely chopped yellow onion, minced garlic, oat flour, chopped fresh parsley, ground cumin, smoked paprika, salt, and black pepper to the bowl with the mashed lentils.

   Ca. 2 min.

3. 3

   Mix all ingredients thoroughly until well combined and the mixture can hold its shape.

   Ca. 2 min.

   Kokkens note: If the mixture seems too wet, add a little more oat flour, one tablespoon at a time.

4. 4

   Divide the lentil mixture into 8 equal portions and shape each into a patty, about 1-inch thick.

   Ca. 3 min.

   Kokkens note: Wet your hands slightly to prevent sticking while shaping the patties.

5. 5

   Heat the olive oil in a large non-stick skillet over medium heat.

   Ca. 1 min.

6. 6

   Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.

   Ca. 1 min.

7. 7

   Cook for 5-7 minutes per side, or until golden brown and heated through.

   Ca. 14 min.

   Kokkens note: Adjust heat as needed to prevent burning.

8. 8

   Serve the lentil patties warm.