Ingredients:
1 large carrot, finely grated
1 cup kale, finely chopped
2 stalks celery, finely grated
1 cup onion, finely grated
1 cup lentils, uncooked
¼ cup coconut oil
1 cup almond meal/flour
6 ounces cremini mushrooms, or mushrooms of your choice
2 cloves garlic
4 Tsp. mustard – I like apple cider vinegar but Dijon is fine
1 large egg beaten
Dash salt & pepper
Instructions:
Soak lentils overnight. Preheat oven to 350 degrees. Pour coconut oil in pan along with onions, sauté for 5 minutes then add mushrooms, carrots, celery, garlic and kale. Cook for 5 minutes. Add lentils and cook for 10 minutes. Remove from heat and add almond meal, mustard, beaten egg and salt & pepper mix together and form patties. Lightly grease baking sheet with coconut oil and add patties. Bake for 25-30 minutes. You can also sauté them. They go nicely with the kale salad.