In a medium saucepan, heat a few tablespoons of water and sauté the chopped onions until slightly golden.
Add the carrots, cover with water and cook until fork tender. Keep adding water. If there is liquid, strain carrots and onions and set aside.
Cover the lentils with 1.5 cups of water and cook until tender, maybe about 15 minutes. If needed, add more water to keep the lentils submerged.
Set aside for it to become mushy.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or Silpat [silicon mat].
Add the onions-carrot mixture and the red lentil mush to a food processor.
Pour half of the rolled oats (½ cup), garlic, lemon juice, paprika, cumin, salt, and black pepper.
Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.
Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled oats, chives, and cilantro.
Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If not, add more oats.
Use a 1/4 to 1/3-cup measuring cup to scoop out the mixture.
Form the mixture into patties, and transfer to the lined baking sheet.
Repeat with the remaining mixture. You should have about 12-16 smallish patties. Or make them into larger ones.
Bake the patties for about 20-25 minutes, or until golden brown.
Remove from the oven and cool a few minutes on the pan before moving. They will continue to firm up as they cool.
Ingredients
Directions
In a medium saucepan, heat a few tablespoons of water and sauté the chopped onions until slightly golden.
Add the carrots, cover with water and cook until fork tender. Keep adding water. If there is liquid, strain carrots and onions and set aside.
Cover the lentils with 1.5 cups of water and cook until tender, maybe about 15 minutes. If needed, add more water to keep the lentils submerged.
Set aside for it to become mushy.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or Silpat [silicon mat].
Add the onions-carrot mixture and the red lentil mush to a food processor.
Pour half of the rolled oats (½ cup), garlic, lemon juice, paprika, cumin, salt, and black pepper.
Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.
Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled oats, chives, and cilantro.
Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If not, add more oats.
Use a 1/4 to 1/3-cup measuring cup to scoop out the mixture.
Form the mixture into patties, and transfer to the lined baking sheet.
Repeat with the remaining mixture. You should have about 12-16 smallish patties. Or make them into larger ones.
Bake the patties for about 20-25 minutes, or until golden brown.
Remove from the oven and cool a few minutes on the pan before moving. They will continue to firm up as they cool.