2C cooked lentils (any type)
3/4C whole wheat bread crumbs (I use the seasoned kind)*
2 eggs (or a ground flax/water substitute ratio of 1T:2T)
1/2 medium onion
2 carrots, stems removed
2 garlic cloves, minced
2T soy sauce
2T sesame seeds
2T olive oil, and some extra for pan-frying
In a food processor, chop the carrots, onion, and garlic for a few seconds. Add lentils, eggs, olive oil, sesame seeds, and soy sauce. Pulse for no more than 10 seconds, until the texture becomes creamy. It will be lumpy from the lentils, but that’s okay. Whole lentils usually make for a much nicer texture than a completely pureed mixture.
Transfer mixture to a medium-sized mixing bowl. Incorporate bread crumbs using a large spoon or getting right into it with my preferred method of hand-smashing. Allow the mixture to set about 5 minutes so the bread crumbs absorb the moisture from the mix.
On stovetop, preheat 2T of olive oil in a skillet on medium heat.
Form mixture into patties, and lightly place in oil. Cover, and pan-fry for 3-4 minutes. Flip over, cover again, and cook for an additional 3-4 minutes until patty is brown on both sides and center is no longer wet.
Serve with or without a bun. Sauteed kale or some apple slices are a nice complement!
If you don’t use seasoned breadcrumbs, add some sage, rosemary, or thyme to season a bit.