These patties were the easiest patties I have made in a very long time and they tasted absolutely wonderful. Leftovers ended up on a lunch sandwich with some mustard, mayo and tomatoes. Next time I will make extra to put in the freezer for those days when time or inspiration is lacking. We ate these with a pineapple slaw and broccoli.
1 1/2 cup cooked green lentils
1 1/2 cup cooked millet
Herb salt to taste
Black pepper to taste
1 tbs egg replacer powder or 1 tbs corn starch
1 tbs olive oil + more for frying
Place lentils, millet, salt and pepper in a food processor and blend until blended. Add oil and replacer and blend until it’s dryer dough. It should be not too dry or too wet. If too wet add more egg replacer powder and if it’s too dry add a little more oil. Shape with wet hands into small patties. Fry in oil in a frying pan on medium heat until browned.