vegetarian patty made with lentils, farro, carrots, and moroccan spices
Course Main Course
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 15
Calories
Author Kerry Rose
Ingredients
2cupyellow lentils
1cupfarrodry
1-1/2quartboiling water
2-1/2cupboiling water
1cupyellow oniondiced
1/2cupcarrotsdiced
1/2cupcelerydiced
1tbspminced garlic
2/3tbspoil
1/4cupchopped parsley
1/4cupchopped dill weed
1cupbreadcrumbs
3each eggs
1/4cupolive oil
1/4cupegg whitesabout 2
Spice Blend:
1/8tspground black pepper
1/8tspground cayenne
1/8tspground allspice
1/4tspbrown sugar
1/4tspground cinnamon
3/4tspground coriander
3/4tspground paprika
1-1/2tspground cumin
Instructions
In a pot, cover 2 cups of lentils with 1-1/2 quarts water and cook until tender. Drain and set aside.
Cook 1 cup of farro in 2-1/2 cups of water until tender. Drain and set aside. Cook in exact amounts of water or yields may be off.
Prepare spice blend according to recipe.
In a hot pan, drizzle canola oil and sauté onions, carrots, celery and garlic until tender, about 3 minutes. Remove and place in a food processor with the cooked lentils. Process until finely ground.
Place lentils in a bowl and add parsley, dill, farro and breadcrumbs. Beat eggs and egg whites with the olive oil and add Moroccan spice blend to bowl. Mix to combine well.
Form into 4 ounce patties and place on a parchment lined sheet pan. Bake in a preheated 450F degree oven for 20 minutes. Remove carefully with a spatula.