Thursday, 28 January 2016

Millet Lentil Patties

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This meatless whole food option is high in protein, fiber & iron, plus it's Vegan & Gluten Free. 


1 cup cooked red lentils
1 cup cooked millet
2 large garlic cloves
1/2 cup ( **ground ) tamari almonds
1/4 cup onion
1/3 cup parsley
1 small carrot ( 1/3 cup grated ) 
1 tsp garlic plus seasoning 
1 tsp salt
**use organic when possible
Yields approx 10 pieces 


Soak lentils over night. You don't have to but I like to remove the phytates from them. 

TIP** ( phytates are an anti-nutrient that grabs onto essential minerals preventing their absorption. Soaking removes phytates and allows all the lentils multi nutrients to be used by our bodies** )

If soaking - drain & rince lentils. Still rinse the lentils if you are not soaking and cook according to the package.

Cook millet according to the package. Drain & rinse.

**Make flour with your almonds. I made mine using my Vitamix dry jug.  This is instead of using bread crumbs. It's ok if there are a few small pieces in it. Do not over mix as you will end up making almond butter. 

Grate carrot and set aside.

Using your wet ingredient Vitamix jug or a food processor, add all the ingredients except carrot and pulse a few times untill it is well blended, almost a dough form, but not to mushy.

Add to a bowl and mix the carrot in. Give it a taste test to see if you are satisfied with the taste, if not add anything you like at this point.

Roll the mix into approx 10 ball forms.

Heat a cast iron pan or pan of your choice on medium heat. Once heated add oil and place a few balls at a time and press down to form a patty shape. 

Cook approx 5 minutes per side or untill nice and brown. Add more oil when necessary and continue till all pieces are cooked.

Serve as a burger, as a side or as an appy dipped in your favourite dip. 
I dipped these in marinara sauce.

My homemade Marinara Sauce Ingredients are posted on the blog under the title "Sauces"

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