AuthorHeather BlakeCategoryDairy free, Gluten-free, Legumes, Vegan, Vegetarian, VeggiesDifficultyIntermediateHearty comfort food, with aromatic spices, antioxidants, and zesty cilantro!
Rinse lentils in a fine mesh strainer.
Combine lentils, broth, onion, and garlic in large pot. Cook until lentils are soft and the liquid is absorbed.
Place lentils in food processor and allow to come to room temperature.
Add curry, carrot, flour, and cilantro.
Pulse until it forms a thick, chunky paste.
You may add more broth or flour to reach desired consistency.
Place dough in a bowl and refrigerate for 1 hour to allow flavors to marinate and dough to firm up.
After 1 hour, use 1/4 cup to scoop dough, and use your hands to make a patty.
You may dredge in more flour if the dough is too sticky.
Heat oil in a large non-stick skillet and lightly pan-fry for about 4 minutes on each side.
Serve on a bed of green leaf lettuce or on a bun with fresh sliced tomato and lettuce!
Ingredients
Directions
Rinse lentils in a fine mesh strainer.
Combine lentils, broth, onion, and garlic in large pot. Cook until lentils are soft and the liquid is absorbed.
Place lentils in food processor and allow to come to room temperature.
Add curry, carrot, flour, and cilantro.
Pulse until it forms a thick, chunky paste.
You may add more broth or flour to reach desired consistency.
Place dough in a bowl and refrigerate for 1 hour to allow flavors to marinate and dough to firm up.
After 1 hour, use 1/4 cup to scoop dough, and use your hands to make a patty.
You may dredge in more flour if the dough is too sticky.
Heat oil in a large non-stick skillet and lightly pan-fry for about 4 minutes on each side.
Serve on a bed of green leaf lettuce or on a bun with fresh sliced tomato and lettuce!
