PowHERhouse is pleased to share a new lunch-time favourite thanks to Thug Kitchen, an edgy cookbook which is vegan and awesome. #raunchylanguagewarning
1/3 cup red lentils
2/3 cup water
Combine those in a med saucepan, bring to boil. Reduce and simmer for about 10 minutes. Drain excess water and let cool. Set aside.
3 cup cooked white beans (use canned if rushing)
Mash those in a big bowl then add lentils and the following:
1/2 red onion chopped
3 cloves garlic minced
1 jalapeno minced
1/2 cup panko or regular bread crumbs
[PowHERhouse modification: Try Glutina gluten-free breadcrumbs OR Simply Protein garlic-flavoured protein chips blasted in your Ninja or food processor for extra flavour and protein.]
1 1/2 tsp smoked paprika
1 1/2 tsp other seasoning of your choice (I used Mrs. Dash)
1 tsp ground cumin
1 T olive oil
1/2 tsp salt
Grated zest of 1/2 a lime
Mix well. If it’s really wet, add more Panko/bread crumbs.
Shape into patties and place on oiled baking sheet. Chill in fridge for 30 minutes or a couple of hours. Bake at 400 degrees after you’ve sprayed them lightly with some cooking spray. Flip halfway through. They should be golden on each side.
They are AMAZING! Serve on a bun (for the kids) or on its own (for you)!
They pack well and are a great lunchtime option with some veggies, salsa, avocado… big-time yum!
Special thanks to PowHERhouse Women We Celebrate, Ainsley Krone for sharing one of her favourite recipes. Always an inspiration!
