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Ingredients

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Directions

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  • 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.

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

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  • 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; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 23 mg cholesterol; 283 mg sodium. 335 mg potassium; 33 g carbohydrates; 7 g fiber; 2 g sugar; 11 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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