Ingredients
- 1 ½ cups water
- ¾ cup dry lentils
- ½ cup grated carrots
- ½ jalapeno pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ cups panko bread crumbs
- 3 eggs, lightly beaten
- 2 tablespoons olive oil
- 1 teaspoon salt (Optional)
- ½ teaspoon Italian seasoning
Why This Recipe Is So Good
Tips For Perfect Results
- Use a food processor to pulse the mixture slightly if you want a firmer patty that holds together well.
- Fry the patties over medium heat to get a crispy outside while keeping the inside moist.
Step 1
Bring the water and lentils to a boil in a saucepan. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes. Then, add the chopped carrots, onion, jalapeno, and garlic to the pot, cooking everything together until the lentils are nice and tender, which should take another 15 minutes or so. Take the pan off the heat and let the mixture cool down a bit.
Step 2
While that’s cooling, preheat your oven to 400°F (200°C) and grease a wire rack that’s safe to use in the oven. In a large bowl, mix the bread crumbs, eggs, olive oil, salt, and Italian seasoning. Once the lentil mixture is cool enough, add it to the bowl and stir everything together until it’s well combined.
Step 3
Shape the mixture into 6 to 8 patties and place them on the greased wire rack. Pop the rack in the fridge for about 15 minutes to help the patties firm up. After chilling, set the rack on a baking sheet and bake the patties in the oven for around 20 minutes, or until they feel firm to the touch.
