Lentil Patties Tahini Slaw (Print Version)
# Ingredients:
→ Lentil Patties
01 -
1 15-ounce can of lentils, drained (or 1 3/4 cups cooked lentils)
02 -
2 tablespoons of tomato paste
03 -
3/4 teaspoon of smoked paprika
04 -
3/4 teaspoon of coarse kosher salt
05 -
3/4 teaspoon of ground cumin
06 -
1/2 teaspoon of garlic powder
07 -
1/2 teaspoon of black pepper
08 -
1/2 teaspoon of onion powder
09 -
1/2 cup of finely shredded carrots
10 -
2 tablespoons of freshly chopped parsley
11 -
2-3 tablespoons of fine oat flour
12 -
2-3 tablespoons of good-quality olive oil
→ Tangy Slaw
13 -
Juice squeezed from 1 lemon
14 -
2 tablespoons of creamy tahini
15 -
1 teaspoon of white sugar
16 -
1/4 teaspoon of kosher salt
17 -
2 cups of finely shredded purple cabbage
18 -
1/2 cup of coarsely shredded carrots
19 -
1/4 cup of fresh parsley, chopped small
→ To Serve
20 -
4 fresh buns or wraps of choice
21 -
1 perfectly ripe avocado, sliced thin
# Instructions:
01 -
Squish 1 1/4 cups of lentils together with tomato paste and seasonings. Fold in the rest of the lentils, finely grated carrots, oat flour, and parsley until everything sticks. Shape the mixture into 4 burger patties.
02 -
Mix the lemon juice, tahini, granulated sugar, and salt in a bowl until smooth. Toss the red cabbage, carrots, and parsley into the dressing until well coated and combined.
03 -
Warm up olive oil in a frying pan over medium heat. Brown the patties for 3 minutes per side until golden and crispy on the outside.
04 -
Pop the patties onto your buns, add a heap of the tahini slaw, and finish with slices of avocado.
# Notes:
01 -
You can make these with either canned lentils or freshly cooked ones.
02 -
A food processor helps blend the mixture faster.
03 -
Freeze leftovers if you make extra!