Meatless Monday: Pumpkin Seed Crusted Lentil Patty
Who doesn’t like a good burger? This lentil patty is not only delicious, it fills you up with fiber and protein. Did know you know 1/4 cup uncooked lentils contain 13 grams of protein and 15 grams of fiber? Now you do, so eat up and enjoy.
Ingredients
1/2 small onion, chopped
1 small carrot, peeled and chopped
1 clove garlic, peeled and chopped
1 tsp sea salt (divided into two 1/2 teaspoons)
1/4 tsp celery seed
1 TBL olive oil, plus more for frying
1 lb cooked lentils, drained
1/2 cup breadcrumbs
1/4 tsp freshly ground pepper
2 TBL cornstarch
1 TBL Worcestershire Sauce (Annie’s Naturals is vegan)
1/4 cup water
1/2 cup pumpkin seeds, lightly crushed (place on a flat plate)
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In a food processor, add onion, carrot, garlic, 1/2 tsp sea salt, and celery seed and pulse until finely chopped. In a large pan over medium heat, add 1 TBL olive oil and carrot mixture and saute until tender, stirring occasionally, about 5 minutes.
In a large bowl, mix together lentils, breadcrumbs, 1/2 tsp sea salt, pepper, and cooked carrot mixture.
In a small bowl, combine cornstarch, Worcestershire, and water. Add to lentil mixture and combine well. Form mixture into round patties. I like to use square pieces of parchment paper to press out each patty. It is easy to work with and remove patty without smashing. Press one side into lightly crushed pumpkin seeds. If you want to do both sides, you will need to double the amount of seeds.
Heat 1 TBL olive oil in a large pan and cook 2 lentil patties at a time over medium-high heat, about 5 minutes each side. Once done, add your favorite dairy-free cheese, and cover to melt. Serve on Ezekiel sprouted grain bun with arugula.
Makes 12 patties. Freeze uncooked patties in between parchment paper and store in a zip-lock freezer bag.
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