No case of the Monday blues here! It has been too productive of a day to be upset that it is Monday, besides I enjoy my Monday classes. This weekend and today have been rather hectic, which is why I am so late in getting this post up.
It is definitely worth the wait! These vegetarian patties of deliciousness satisfy your tastebuds and your tummy, plus you can eat more than one without feeling guilty! Besides being totally delicious I prepped this recipe in less than 15 minutes- totally a win in my books! I know it may seem complicated, but it's really not and your tastebuds will definitely thank you!
Lentil Veggie Patties- 1 cup steamed, ready to eat lentils
- 1 cup cooked brown rice
- 1 cup no salt added garbanzo beans, drained
- 1/2 cup organic sliced baby bella mushrooms
- 1/2 Tablespoon olive oil
- 3 Tablespoons organic no salt added tomato paste
- 2 Tablespoons ground flaxseed
- 1.5 teaspoons minced garlic
- 1 heaping teaspoon chili powder
- ground black pepper, to taste
- red pepper flakes, to taste
Cook rice according to package instructions and set aside.
In a food processor, or a ninja blender, combine garbanzo beans, mushrooms, minced garlic, and olive oil. Process until all the mushrooms are chopped and everything is combined. You don't want to over process and form a "paste."
In a large mixing bowl mash lentils and rice. This will take a bit of time and some muscle, so be patient.
When lentils and rice are mashed add in garbanzo bean, mushroom, and olive oil mixture. Also add in tomato paste, flaxseed, chili powder, black pepper, and red pepper flakes.
Make sure the ingredients are well mixed.
Using your hands form patties. I made 7 medium (3.3oz) patties. You can make your patties bigger or smaller.
Preheat the oven to 375F degrees.
Line a baking sheet with tinfoil and spray with nonstick cook spray.
Bake patties at 375F degrees for 22 minutes, flipping the patties halfway through cooking.
Allow patties to cool before storing in an airtight container in the refrigerator.
Nutrition (per patty):
MACROS: 11C/3F/5P
| Nutrition Facts | |
|---|---|
| Servings 7.0 | |
| Amount Per Serving | |
| calories 89 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 82 mg | 3 % |
| Potassium 24 mg | 1 % |
| Total Carbohydrate 11 g | 4 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 1 g | |
| Protein 5 g | 9 % |
| Vitamin A | 2 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 9 % |
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