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2 1/4 cups cooked lentils (being the lentil novice that I am, I didn’t realize that uncooked lentils makes more cooked lentils…or I misread the package or something…be careful!)
1 large egg, lightly beaten
3/4 cup breadcrumbs
3 tsp Canola oil
1 can diced carrots and their juices
1 1/2 tsp basil
1 tsp garlic salt
- Cook your lentils in advance. They take about 45 minutes to get soft enough to puree and then have to cool.
- Puree lentils with diced carrots and their juices. (This actually turned out to be somewhat of a trial. The original recipe calls for a food processor which I do not have, and to be honest I’m stubbornly against them. Do things with your own hands as much as possible. Or a blender if really necessary. Tried blending the lentils and that was making my blender sad, so I ended up using a hand mixer and it was perfection!)
- Stir in beaten egg and 1/2 cup breadcrumbs.
- Cover and refrigerate 2+ hours.
- Remove from fridge and stir in remaining breadcrumbs and spices.
- Shape into patties and cook over medium heat in a skillet with oil. They need about 3 – 5 minutes on each side.
- These can be easily reheated in the microwave or in the oven at 350F if you prefer.