Herb Garden Grain Lentil Cakes
2 tsp. olive oil
1 onion, chopped
2 ribs celery, sliced
2 carrots, grated
1 tomato, seeded and chopped
¼ c. sunflower seeds (preferred raw)
2 pieces 100% whole wheat bread – pulled into pieces
10 large basil leaves (or more – can you really have too much basil?)
1 tsp. dried thyme
1 tsp. oregano or marjoram
6 cloves garlic
5 tbsp. water
1/3 c. chick pea flour (garbanzo bean flour)
1 ½ cup barley flour or brown rice flour
3 c. cooked lentils (tender but not mushy)
1 tbsp. soy sauce
- Preheat oven to 375
- Saute onion 5 minutes. Add celery and carrots and sauté 6 min. more. Add tomato and garlic (if you like a strong garlic taste, you can add the garlic in the next step so it is not sauted), increase heat and cook another 6 minutes.
- As these cook, pulse sunflower seeds to chunky powder, put in bowl. Process bread, herbs, and (garlic) until finely chopped. Add water to form a thick paste. Add chickpea flour and 1 tbsp. arrowroot flour and buzz until a thick batter forms – almost like a paste. Add this to pulsed sunflower seeds. Add Barley flour and lentils and stir well.
- Add vegetables (with cooking juices) and soy sauce, salt and pepper to taste.
- Make 12 x 3” patties (about 1” thick) and bake 12-15 minutes. Flip and bake another 12-15 minutes until firm and browned.
Serve as patties or on a bun like a burger.