Ingredients
- 1½ cups cooked lentils, mashed
- ½ cup gluten-free oats or oat flour
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried sage
- ½ tsp fennel seeds, crushed (optional)
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp tamari or coconut aminos
👩🍳 Instructions
First, prepare the flax egg by mixing the ground flaxseed with water. Set aside for 5 minutes to thicken.
Next, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, then sauté until soft and fragrant.
Then, add the mashed lentils to a large bowl. Stir in the gluten-free oats, flax egg, sautéed onion and garlic, tamari, and spices.
After that, mix everything well until a thick, moldable mixture forms.
Next, shape the mixture into small patties.
Then, heat the remaining olive oil in a pan over medium heat. Cook the patties for 3–4 minutes per side until golden and firm.
Finally, remove from heat and serve warm.