These veggie patties use chickpeas, lentils and brown rice. They freeze well.
Servings 10servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
114 ounce can chickpeas, rinsed and drained
3 1/2cupscooked lentils
2cupscooked brown rice
1cupcashews or walnuts
2tablespoonsolive oil
1cupcarrotsshredded
1/2cupsweet onionminced
1teaspoonsminced garlic
1tablespooncurry powder
1/2teaspoonsalt
1/2cupstock or water
2cupsfine bread crumbs
Instructions
Preheat oven to 400F and line a baking sheet with a silicone mat or parchment.
Add chickpeas, lentils and rice to a food processor bowl. Set aside.
Heat a large skillet over medium heat and add the nuts. Toast for about a minute then remove from pan. Add oil to the pan and heat. Saute the onion, garlic and carrots.
Transfer carrot mixture to the food processor. Add the nuts, curry powder and salt. Pulse until well mixed. Add the stock, 1/4 cup at a time (you may need more or less) and pulse another 30 seconds. Stir in the breadcrumbs and mix until it resembles ground meat consistency.
Form into 10-12 patties, or 15-20 slider-size patties.
Bake on a baking sheet for 10-15 minutes per side, flipping once.
Notes
Note: If you have an air-fryer oven, air-fry for 5 minutes per side or until crispy on the outside.