Source: Parents Magazine

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Recipe Summary test

prep:
10 mins
cook:
31 mins
cool:
15 mins
total:
56 mins
Servings:
8
Yield:
8 sliders
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan cook lentils in lightly salted boiling water for 25 minutes or until tender. Drain and transfer to a medium bowl. Allow to cool for 15 minutes, stirring occasionally.

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  • Meanwhile, for sauce, in a small bowl stir together the tahini, 3 tablespoons water, lemon juice and honey. Stir in additional water to make of desired consistency. Set sauce aside.

  • Add oats, curry powder, cumin, salt, and egg to lentils in bowl. Stir to combine.

  • Heat oil in a large skillet over medium heat. Use wet hands to shape lentil mixture into 8 2 1/2-inch patties. Add to skillet, in batches if necessary. Cook for 3 to 4 minutes per side or until browned and heated through. Serve in mini pita bread rounds or in toasted English muffins with spinach and tomato.

Nutrition Facts

232 calories; fat 7g; cholesterol 23mg; saturated fat 1g; carbohydrates 33g; mono fat 3g; poly fat 2g; insoluble fiber 7g; sugars 2g; protein 11g; vitamin a 1069IU; vitamin c 5.3mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 121mcg; vitamin b12 0.1mcg; sodium 283mg; potassium 335mg; calcium 50.5mg; iron 2.9mg.
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