Herb Garden Grain Lentil Cakes

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

  1. Preheat oven to 375
  2. 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.
  3. 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.
  4. Add vegetables (with cooking juices) and soy sauce, salt and pepper to taste.
  5. 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.


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