This recipe calls for a cup of peas and basil, so the color is green. The ingredients are packed protein, but not an abundance of fat.
INGREDIENTS:
1 cup of cooked red lentils
1 cup of cooked peas
1 cup of cooked barley (or barley combo)
2 tablespoons of oil
2 tablespoons of ground flax seed
1/4 cup of gluten free flour (garbanzo bean flour for more protein)
1/4 cup of sun-dried tomatoes (chopped)
2 heaping tablespoons of TJ’s Kale and Cashew pesto
Fresh basil (as much as you’d like!)
Seasonings
INSTRUCTIONS:
Combine all the ingredients in a large bowl and mix with an immersion blender
For the sun-dried tomatoes, I like to soak them in hot water to soften them up and to rinse away any citric acid used as a preservative.
Pre-heat oven to 400
Line a baking sheet with parchment paper, sprayed with avocado oil
Use an ice-cream scooper to make the patties (12-14)
Spray the top with oil
Cook for 15 minutes, flip, cook for another 15 minutes