Lentil Patties Tahini (Print Version)
# Ingredients:
→ Lentil Patties
01 -
1 3/4 cups green lentils, cooked (or 1 can, 15 oz, drained)
02 -
2 tbsp of tomato paste
03 -
3/4 tsp smoked paprika
04 -
3/4 tsp kosher salt
05 -
1/2 tsp onion powder
06 -
1/2 tsp ground garlic
07 -
1/2 tsp black pepper
08 -
3/4 tsp ground cumin
09 -
1/2 cup shredded carrot, finely grated
10 -
Fresh parsley, chopped (2 tbsp)
11 -
2-3 tbsp oat flour
12 -
2-3 tbsp olive oil, extra virgin
→ Creamy Tahini Slaw
13 -
Juice squeezed from one lemon
14 -
2 tbsp tahini paste
15 -
1 teaspoon sugar (granulated)
16 -
1/4 tsp kosher salt
17 -
Shredded red cabbage, 2 cups
18 -
1/2 cup grated carrot
19 -
1/4 cup fresh parsley, chopped
→ To Serve
20 -
Wraps or buns, 4 total
21 -
1 avocado, sliced thinly (ripe)
# Instructions:
01 -
Smash 1 1/4 cups of the lentils, blending in the tomato paste and spices. Fold in the rest of the lentils, parsley, carrots, and oat flour till it sticks together. Shape into four patties.
02 -
Mix the lemon juice, sugar, tahini, and salt in a small bowl. Toss with your cabbage, carrots, and parsley till everything’s covered.
03 -
Add oil to a large skillet and set it at medium heat. Fry the patties for around 3 minutes per side till they’re golden and crisp.
04 -
Assemble the patties on buns, top with the slaw, and layer on slices of avocado.
# Notes:
01 -
Canned lentils or homemade work fine
02 -
A food processor can mix the patty ingredients too
03 -
Patties freeze well for later