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1
The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours.
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2
Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition.
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3
Prepare rice and quinoa.
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4
I like to make a large amount for a meal the day before and put aside enough for the patties.
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5
Quinoa: Rinse and leave to soak (optional) for 30 mins up to 4 hours.
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6
Drain, place in small pot with 1 cup of water.
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7
Bring to a boil, turn down heat, cover and leave to simmer for 15 mins.
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8
Fluff with a fork and leave uncovered for another 5 mins.
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9
Rice: Rinse well.
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10
Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice).
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11
Bring to a boil, turn down heat and leave covered to simmer for 45 mins.
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12
Remove from heat and leave covered another 5 mins.
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13
Drain lentils.
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14
Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning.
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15
Blend until mixture becomes a pasty batter.
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16
Add rice and quinoa to the mixture and check seasoning.
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17
Frying makes the patties bland, so the seasoning should taste a little too strong.
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18
Heat oil in skillet.
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19
Spoon out or shape patties with your hands and gently place in oil.
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20
Fry both sides until lightly browned, about 3 mins per side.
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21
Yields 8 burger-style patties or 12-16 smaller patties.
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22
I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it.
