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 Enjoyable
Kitchen Tricks
- Use a food processor to blend the mixture slightly for a better binding texture.
- Cook patties on medium heat to ensure they cook through without burning on the outside.
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, toss in the carrots, onion, jalapeño, and garlic, and keep cooking 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 an oven-safe wire rack. In a bowl, mix together the bread crumbs, eggs, olive oil, salt, and Italian seasoning. Add the lentil mixture and stir everything until it’s well combined.
Step 3
Shape the mixture into 6 to 8 patties and arrange them on the greased rack. Pop the rack in the fridge for about 15 minutes to help the patties firm up. Once chilled, place the rack on a baking sheet and bake in the oven for around 20 minutes, or until the patties feel firm to the touch.
