- 1.5 cups Uncooked Brown Lentils
- 5 cups Vegetable Stock
- 2TB Finely minced Red Bell Pepper
- 1TB Finely Minced Red Onion
- 1/4 tsp Fresh Chopped Thyme
- 1 cup Panko Bread Crumbs
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 egg, whisked
- All Purpose Flour
Boil the Lentils and Vegetable Stock together until Lentils are al dente (cooked but still firm), drain stock from Lentils and rinse under cool water until cold
Mix cooked cooled lentils together with the Red Bell Peppers, Red Onion, Panko, Salt, Pepper and egg.
Add All Purpose Flour to the mixture one tablespoon at time until the dough has a firm texture without being dry or crumbly. The result should be a dough that is malleable, moist and tacky, with out being wet or loose.
Form into patties around 6 oz and pan fry in canola oil until golden brown.