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Lentil Patties

From Stones River Market

<p>Vegetarian, Vegan, &amp; Dairy-Free!<br /> Lentils and seeds are loaded with protein, iron, and B Vitamins.<br /> The Seeds of Success make this recipe truly unique!</p>
Source: JENuine Health by Chef Jenny (Entered by Jenny Drake)
Serves: 4 servings, 20 small patties

1 cup lentils, dry
1 medium carrot, minced
1 medium onion, minced
1/4 cup Seeds of Success, Sweet & Spicy
1/2 tsp cumin or paprika
1 tsp salt
1 1/2 tsp soy sauce, reduced sodium
1/4 cup wheat, white, or quinoa four (quinoa flour is lu gluten free.)
canola oil

Step by Step Instructions
  1. Fill a pot with water and bring to a boil. Add lentils. Bring to a boil. Reduce heat and simmer for 15 minutes.
  2. While lentils are cooking, chop up your carrots and onions.
  3. Drain lentils well through a sieve. Place lentils in a large bo
  4. Add carrots, onions, sunflower seeds, cumin, salt, and soy sauce to the lentils. Mash mixture with a fork. Add flour and combine with the lentil mixture.
  5. Take a golf ball size amount of lentil mixture and place it in the palm of your hand. Press it into a patty. This recipe should make about 20 patties.
  6. Pour oil 1 inch deep in a large skillet. (I like to use my cast iron skillet for this recipe.) Turn heat to medium-high. When oil is hot, add patties. Fry until browned, 3 to 5 minutes per side. Place the patties on a plate lined with paper towels when done.
  7. Serve with a cool cucumber yogurt dip.
  8. Recipe Tips: Double the recipe. Freeze 20 of the patties before frying. They can be defrosted the night before, and then you can fry them when you are ready to eat. 2. These patties are great for lunch the next day. Place them in a pita with cucumbers and onions. Add Raita Dip. 3. Another way to serve these patties in pitas is to add sprouts and tomatoes. Top with Raita Dip. 4. Serve lentil patties with steamed kale or with a salad.