These can be served in a bun with cheese and any other staples you’d like or over kale as pictured.
1-15oz can lentils, drained and rinsed
1/2-15oz can black beans, drained and rinsed
60 oz frozen spinach, defrosted and liquid squeezed out
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1 clove garlic, pressed
1 tbsp chopped fresh basil
1/2 tbsp taco seasoning
~ 1/2 cup panko breadcrumbs or crushed rice chex cereal for GF
Grapeseed oil if frying (approximately 2 tbsp)
In a medium bowl, mix together lentils, beans, spinach, cheese, carrots and garlic. Mash with potato masher until well incorporated but some bean pieces are still visible.
Mix in egg, basil and taco seasoning.
Roll about 1.5-2 tbsp of mixture into balls and roll to coat with panko. Flatten gently to form a patty. .
If frying, add oil to pan at medium-high heat and wait for it to heat up (I check by dropping a small piece of food on the pan – it’s ready for frying when it sizzles). Fry until lightly brown, flip and repeat on other side. .
If baking, preheat oven to 400°F. Place patties on greased baking sheet and liberally spray them on top with additional cooking spray. Bake for 10 minutes, carefully flip and bake for an additional 5 minutes. .
If serving in a bun – you know what to do!
If serving as pictured, spread patties onto kale with some corn kernels. Top with a mixture of mayo, sriracha hot sauce and chili lime seasoning (alternatively use chili powder and a squirt of lime juice).