Beet and Lentil Patties

Name: Beet and Lentil Patties
Yield: Makes 8 patties
Ingredients: 2 teaspoons (10 ml) dried thyme; 1 cup (250 ml) coarsely chopped mushrooms; ½ cup (125 ml) old-fashioned rolled oats; ½ cup (125 ml) sunflower seeds or walnuts; 1 onion, coarsely chopped; 2 cups (500 ml) grated beets; ½ teaspoon (2 ml) salt; 2 cups (500 ml) cooked or canned brown lentils, drained and rinsed; 1 cup (250 ml) cooked quinoa or brown rice; 1 teaspoon (5 ml) ground fennel seeds; ¼ cup (60 ml) coarsely chopped garlic; ¼ cup (60 ml) water; ¼ cup (60 ml) ground flaxseeds; Freshly ground black pepper

Preparation info

Makes
8
patties

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Crunchy on the outside, chewy on the inside, these baked burgers can be eaten between romaine lettuce leaves or on a plate with a side of salad. They store well in the fridge or freezer.

Ingredients

½ cup (125 ml) old-fashioned rolled oats
½ cup (125

Main course
Vegan

Method

Put the oats and sunflower seeds in a food processor and pulse into a coarse meal. Transfer to a large bowl. Add the beets, flaxseeds, thyme, and fennel seeds and stir until well combined. Set aside.

Put the onion, mushrooms, garlic, and water in a medium skillet. Cover and cook over medium heat, stirring occasionally, until the vegetables are tender but not mushy, about 10 minutes. Let