Serve with your favorite salad or pair with steamed, sauteed, or roasted veggies to complete the meal!
Ingredients
2 tbsp
Flaxseed meal (ground)
3 tbsp
Water, filtered
1 cup
Red lentils, raw
1 eggplant
Eggplant
1 medium
Yellow onion
(diced)
1 bunch
Parsley, Italian, fresh
(chopped)
4 large
Black olives
(pitted and sliced)
3 clove(s)
Garlic
(mashed)
4 tbsp
Nutritional yeast
1/3 cup
Bread crumbs, whole wheat
(as needed)
1 pinch
Salt and pepper
(to taste)
1 tbsp
Olive Oil, Extra Virgin
(for frying)
Instructions
Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
Add lentils to a pot and cover them with water. Boil for 15 minutes, then remove from heat.
Strain the lentils very well and put them in a large bowl.
Cut the eggplant in half and scoop out the pulp. Chop the pulp and add to the bowl with the lentils, followed by the onion, parsley, olives, garlic, nutritional yeast, bread crumbs, salt, and pepper.
Using a fork, or your hands, start combining the ingredients in the bowl until the mixture is sticky and easy to shape. Add more breadcrumbs if it is too wet, until it has a dough-like consistency.
Cook the patties – bake or light fry by spraying a non stick pan with some oil. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Notes:
Nutritional Highlight:
Lentils are an important source of plant-based protein and are high in fiber, which is important for digestion.
