Lentil Burgers Tahini Slaw (Print Version)
# Ingredients:
→ Lentil Burgers
01 -
1/2 cup finely shredded carrots
02 -
2-3 tablespoons oat flour
03 -
1 3/4 cups cooked green lentils, drained (or 1 small can)
04 -
3/4 teaspoon smoked paprika
05 -
2 tablespoons tomato paste
06 -
3/4 teaspoon kosher salt
07 -
2 tablespoons chopped fresh parsley
08 -
1/2 teaspoon onion powder
09 -
3/4 teaspoon ground cumin
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon granulated garlic
12 -
2-3 tablespoons olive oil (extra-virgin)
→ Tahini Slaw
13 -
2 tablespoons tahini
14 -
1 teaspoon sugar (granulated)
15 -
1/4 teaspoon kosher salt
16 -
1/4 cup fresh parsley, chopped
17 -
2 cups red cabbage, shredded
18 -
1/2 cup grated carrots
19 -
Juice from one lemon
→ For Serving
20 -
1 ripe avocado, thin slices
21 -
4 wraps or buns
# Instructions:
01 -
Squash 1 1/4 cups lentils together with tomato paste and spices. Stir in the rest of the lentils, grated carrots, parsley, and oat flour until the mix sticks well. Shape into four patties.
02 -
Mix lemon juice, tahini, salt, and sugar until smooth. Add the cabbage, carrots, and parsley, then toss to coat everything evenly.
03 -
Warm up your skillet with some oil over medium heat. Fry the patties for about three minutes on each side until they're golden and crispy.
04 -
Load the burgers onto buns and top with the slaw. Add some avocado slices too.
# Notes:
01 -
You can opt for dry or canned lentils
02 -
A food processor can help mix the ingredients
03 -
Perfect for freezing and reheating later