Lentil Patties with Pickled Cabbage
 
 
Makes 4 servings
Ingredients
Pickled cabbage:
  • 2 cups thinly sliced red cabbage
  • 3 tablespoons red wine vinegar
  • ½ teaspoon sea salt
Lentil patties:
  • 4 teaspoons olive oil, divided
  • ½ cup diced yellow onion
  • ½ cup peeled and grated carrot
  • 1⅓ cups cooked lentils
  • 2 tablespoons tahini
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
Instructions
Make the pickled cabbage:
  1. Place cabbage in a glass jar with a lid.
  2. Add red wine vinegar and salt. Seal jar, shake vigorously and let sit at room temperature for 2 hours. Transfer to the refrigerator to chill for at least 2 hours.
Make the lentil patties:
  1. In a medium fry pan, heat 1 teaspoon olive oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add carrot and cook for 1 minute. Remove from heat and set aside.
  2. Combine the lentils, tahini, cumin, pepper and salt in a food processor. Pulse until coarsely chopped. Add onion and carrot mixture and cilantro and pulse a few times until well combined.
  3. Form lentil mixture into 8 patties (about 2 tablespoons each).
  4. Heat remaining 1 tablespoon olive oil in a fry pan over medium-high heat. Add lentil patties to pan and cook for 3-4 minutes on each side until lightly browned.
  5. Serve with pickled cabbage.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lentil-patties-pickled-cabbage/