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Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!
Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!

Before you jump to Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Also Healthy.

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Also when you are searching for a snack to hold you over in between meals, reach for a handful of nuts or seeds. You will come to find that these snack items are generally loaded with Omega-3 and Omega-6, although some nuts and seeds will have much more than others. Your system will use these kinds of fatty acids as a source for creating hormones that your body demands to stay healthy. A few of these hormones that are needed are only able to be produced by having these fatty acids within your diet.

Following a few of the suggestions above you will find that you can be living a healthier life. Also if you remove all the processed foods that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to red lentil veggie burger patties - healthy, vegan and delicious! recipe. You can cook red lentil veggie burger patties - healthy, vegan and delicious! using 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
  1. Prepare 1 cup red lentils (small, a deep coral color)
  2. You need 1/2 cup red quinoa
  3. Get 1/3 cup cooked brown rice, optional
  4. You need 1 small purple onion
  5. Get 4 clove garlic
  6. Use 1/2 bunch parsley, leaves only
  7. Use 1 1/2 tbsp olive oil
  8. Get 2 tbsp almond butter, optional
  9. Use 1 tbsp raw tahini (sesame seed butter), optional
  10. Take 1 salt and pepper to taste
  11. Take 1 vegetable oil for frying
Instructions to make Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
  1. The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe.
  2. Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition.
  3. Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties.
  4. Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins.
  5. Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins.
  6. Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture.
  7. Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong.
  8. Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side.
  9. Yields 8 burger-style patties or 12-16 smaller patties.
  10. I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it.

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