Lentil Patties

Recipe inspired by @myfussyeater

 1 cup split red lentils
 2 slices whole wheat bread
 1 medium zucchini, peeled, sliced and patted dry
 Handful of baby carrots
 Handful of frozen peas
 Handful of frozen corn
 1 cup shredded cheese
 2 eggs
 ½ tsp sea salt (we used Borsari original blend of fresh herbs and spices infused into sea salt)
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp paprika

1

Soak lentils in cold water for 3-4 hours or overnight. Drain and rinse off.

2

Preheat oven to 400F and line a baking tray with parchment paper.

3

Add bread slices to a food processor and blend until breadcrumbs are formed. Put aside in a bowl.

4

Add lentils, zucchini, and carrots to food processor and blend until broken down and well combined.

5

Add this mixture to the bowl with breadcrumbs, and add in frozen peas and corn, cheese, eggs, and seasoning. Mix well.

6

Form patties with your hand and place on parchment paper. Bake in the oven for 20-25 minutes, turning after 15, Enjoy!

Ingredients

 1 cup split red lentils
 2 slices whole wheat bread
 1 medium zucchini, peeled, sliced and patted dry
 Handful of baby carrots
 Handful of frozen peas
 Handful of frozen corn
 1 cup shredded cheese
 2 eggs
 ½ tsp sea salt (we used Borsari original blend of fresh herbs and spices infused into sea salt)
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp paprika

Directions

1

Soak lentils in cold water for 3-4 hours or overnight. Drain and rinse off.

2

Preheat oven to 400F and line a baking tray with parchment paper.

3

Add bread slices to a food processor and blend until breadcrumbs are formed. Put aside in a bowl.

4

Add lentils, zucchini, and carrots to food processor and blend until broken down and well combined.

5

Add this mixture to the bowl with breadcrumbs, and add in frozen peas and corn, cheese, eggs, and seasoning. Mix well.

6

Form patties with your hand and place on parchment paper. Bake in the oven for 20-25 minutes, turning after 15, Enjoy!

Lentil Patties

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