Ingredients
Scale
- 1 cup red lentils
- 1 bunch parsley (chopped)
- 1 onion (diced)
- 4 tablespoons psyllium husks
- 4 tablespoons nutritional yeast flakes
- 2 bell peppers (chopped)
- 2 teaspoons smoked paprika
- 1 teaspoon spicy paprika
- 1/2 teaspoon chili flakes
- sea salt and ground pepper (to taste)
- 1/2 cup chickpea flour
- oil (for frying)
Instructions
- Cook the lentils by boiling them in water for about 15 minutes until tender. Drain well.
- Mash the cooked lentils in a large bowl using a fork or vertical blender until smooth.
- Add chopped parsley, diced onion, psyllium husks, nutritional yeast, bell peppers, spices, and chickpea flour to the mashed lentils. Mix until sticky.
- Form patties from the mixture and fry each one in a lightly oiled non-stick pan over medium heat for about 2 minutes on each side until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg