Ingredients

• 1/2 cup Lentils washed & sorted
• 8 oz Red Potatoes peeled & cubed
• 1/2 cup Carrots shredded
• 1/2 cup Frozen Peas defrosted
• 1/2 cup Onion finely chopped
• 3 Garlic cloves, minced
• 1/2 tsp Ginger Root peeled & minced
• 1/4 cup Brown Rice Farina or Organic Brown Rice Farina (uncooked)
• 1/2 tsp Ground Cumin
• 1/4 tsp Curry Powder
• 1/4 tsp Mustard Seeds (optional)
• 1/4 tsp Sea Salt
• 1/8 tsp Cayenne Pepper
• 2 tsp Cilantro
• 1/2 cup Plain Bread Crumbs (optional)

Instructions

1. Combine Bob's Red Mill Lentils and potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer until soft, about 20 minutes. Remove from heat, drain and let cool.
2. While lentils and potatoes cook, preheat oven to 400°F and lightly oil a baking dish or parchment lined sheet tray.
3. Transfer the cooked and cooled lentil mixture to a large bowl. Mash until smooth.
4. Add carrots, peas, onion, garlic, ginger, Bob's Red Mill Creamy Brown Rice Farina, spices, salt and cilantro to the lentil mixture and mix very well to combine.
5. Divide the mixture into 6 - 8 portions, about 1/3 - 1/2 cup of mixture for each patty. Shape each portion into 4-inch patties and coat in bread crumbs, if desired.
6. Place formed patties onto prepared baking sheet and bake for 17 - 20 minutes, flipping patties over after the first 10 minutes.