These lentil patties are so delicious! This season you should eat more lentils!

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds ingredients while reducing cholesterol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a neutral flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are gluten-free.

cumin

🥗Healthier: curry powder

💰Cheaper: paprika

Curry powder adds complexity while being budget-friendly.

Rinse 1.5 cups lentils (10oz | 300g) with room temperature water.

Soak lentils in water for 3 hours.

Rinse lentils with water and drain.

Add lentils into a blender bowl.

Peel and dice 3.5oz | 100g sweet potato.

Cut 1 onion.

Add 1 tbsp ketchup, 1 tbsp ground cumin, 1 tbsp curry powder, 1 tbsp paprika, and 2 garlic cloves to the blender.

Season with salt and blend until well combined, being careful not to over blend the lentil mixture.

Transfer lentil dough into a large mixing bowl.

Add 2 tbsp chickpea flour and mix well.

Refrigerate the mixture for 20 minutes.

Make patties about 2oz | 60g each.

Cook patties on a lightly oiled pan over medium heat for about 5 minutes on each side or until golden and crispy.

Sauté 1 chopped onion over low heat for 3 minutes.

Add 2 minced garlic cloves and cook for another minute.

Add 1.5 cups tomato passata (14oz | 400g) and 4oz | 120ml | 1/2 cup water.

Add 1 tbsp date syrup and 1 tbsp mixed herbs, and season with salt.

Mix well and cook over medium heat for 15 minutes.

Sprinkle with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens