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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Delicious Ingredients:
3 cups cooked black lentils |
4 large eggs |
1/2 teaspoon fine-grain sea salt |
1 onion, finely chopped |
1 cup toasted fine breadcrumbs (whole-grain) |
1 tablespoon extra virgin olive oil (or clarified butter) |
Directions:
1. Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus. Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
2. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
3. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
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