Ingredients
1 tablespoon olive oil
1 jalapeno, minced
2 cloves garlic, minced
1 small onion, chopped (about 1/4 cup)
1 carrot, peeled and cut into a small dice
1 cup cooked USA lentils
1 egg, beaten
2 tablespoon cilantro, chopped
1/4 cup breadcrumbs
1 tablespoon and 1 teaspoon cumin, divided
2 limes, juiced
4 tablespoon reduced fat sour cream
Salt
Directions
Patties:
Heat the oil in a large skillet or frying pan. Sauté the jalapeno, garlic, onion, and carrot until they are soft, about 3 minutes. Add the cooked vegetable mixture to a large bowl and mix in the lentils, egg, cilantro, breadcrumbs, and 1 tablespoon cumin. The mixture should be pretty wet and a little sticky.
From tablespoon sized portions of the lentil mixture into rounds, then use your hand to press them into a patty shape that’s about the size of a half-dollar coin around and a half inch high (you should get about 9 patties). Place your frying pan back over medium-high heat and add the patties. Cook for about 2 minutes or until the bottom has browned and formed a thin crust. Flip and cook for another 2 minutes.
Dressing:
Whisk together the lime juice, sour cream, 1 teaspoon cumin, and salt to taste.
(Recipe courtesy of Healthy. Delicious)