Vegan Lentil Patties

I had given up making lentil meatballs or patties for a while, they always came out too soft, didn't hold their shape and had a strange consistency.

I found this recipe special because the lentils are hydrated, not boiled, and on this occasion the meatballs work very well, keep their shape and have a denser consistency. They taste just as good, served with a salad or in a sandwich are perfect.

Ingredients

●

Lentils

1 cup

●

White onion

1 piece

●

Bread crumbs

3 tbsp

●

Garlic cloves

2 pieces

●

Salt

1 tsp

add to taste, optionally you can add half a teaspoon of oregano

●

Olive oil

50 ml

Step by step

Step 1

Put the lentils in a bowl and add water, about 1 liter.

Let it hydrate for 8-10 hours, preferably overnight. During this time it will triple in volume, so make sure there is plenty of water in the bowl.

Step 2

Drain the water and pass the lentils and onions through the meat grinder.

Step 3

Add the breadcrumbs, crushed garlic and salt.

Step 4

Stir and set aside for 10 minutes to allow the flavors to penetrate.

Step 5

Heat a frying pan well with a little oil.

Form the meatballs and brown them over medium heat.

Step 6

You turn them on the other side as well.

In this way, form and fry all the meatballs.

Step 7

Serve with any favorite garnish or salad.

If you make them flatter they will be perfect for sandwiches.

Good appetite!

Quantity: 500 g (5-6 servings)

Prep time:

60 min

Difficulty: intermediate

Ready in: 480 min