If you’ll be baking the patties rather than frying them, preheat oven to 375F (190 C). Line a baking sheet with parchment or spray with nonstick spray.

In the bowl of a food processor, whir the pistachios until coarsely chopped. Add the carrot, onion, garlic, and cooked lentils, and process until you have a fairly smooth purée. Add the remaining ingredients except for oats and process to combine well.

Turn the mixture into a large bowl and stir in the oats. Allow to sit for 5 minutes.

If you’ll be frying the patties, preheat a nonstick frypan over medium heat.

Scoop about ⅓ cup (80 ml.) of the mixture per patty.

If frying: Place the patties in the frypan and flatten slightly. Cook 4–6 minutes per side, until deep golden brown. Gently remove to a platter or place in hamburger buns with desired toppings.

If baking: Place the patties on the baking sheet and flatten slightly. Bake in preheated oven 30–40 minutes, until deep golden brown. If desired, flip the patties over about halfway through baking (though this isn’t absolutely necessary).

Serving suggestions: lettuce, tomato and hummus; sliced red onion, ketchup, and a sprinkling of nutritional yeast; or lettuce, chutney and mustard.

Makes about 12 patties. These may be stored tightly wrapped in the fridge up to 4 days (they firm up even more after the first day). May be frozen up to 3 months.

Ricki

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Source: Diet, Dessert and Dogs

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