Now, I don’t want it to be confused with classic lentil patties when I write the name like this. This is a different kind of meal. Patties where lentils are treated like minced meat 🙂

Our need for animal protein isn’t actually as much as advertised or portrayed. We also need plant-based proteins to prevent potential chronic diseases. So when I craved patties, I made these with green lentils. They turned out wonderfully crispy.

Ingredients:

• 2 cups cooked lentils
• 1 egg
• 5 tablespoons wheat germ (whole wheat flour can also be used. If you use quinoa or buckwheat flour, it will be gluten-free)
• Salt, pepper, red pepper flakes, cumin
• 1 grated carrot
• 1 sprig of fresh garlic or dried garlic
• 2 tablespoons olive oil
• Fresh cilantro (parsley or dill can also be used)

I processed all the ingredients except the carrot and cilantro in a food processor. Then I added the carrot and cilantro.

I kneaded everything together. With wet hands, I formed balls and cooked them in a granite pan with very little oil.

I served it with grilled asparagus and organic red rice pilaf. I recommend choosing unprocessed, natural rice instead of refined white rice.