Updated: Apr 3
These easy-to-digest patties are a combination of legumes and grains that allows almost endless variations depending on your mood and on what’s on your fridge. It can also be very kids friendly and an easy go to for lunch boxes!
1 cup red lentils ½ red onion finely chopped 2 garlic cloves, minced 3 tbsp olive oil 2 tbsp tomato paste ⅓ cup rolled oats 1 tsp paprika A pinch of cayenne pepper Sea salt
Rinse the lentils and place in a saucepan with 2 ¼ cups cold water. Bring to a boil, then simmer for 15 min or until tender. Drain well and cool slightly. Mash the lentils with a fork or a hand blender. The consistency you want is mashed but still with some lentils left whole. Place in a mixing bowl, add remaining ingredients and stir until everything combined. Place in the fridge for 30 min. Preheat the oven to 375ºF and line a baking sheet with parchment paper. Form 15 balls with your hands, place them on the baking sheet and bake for 15 to 20 min. Turn every 5 min to get a nice even color and shape. For a gluten-free alternative, use gluten-free oats.