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Lentil-Kale Patties with Flax

Make 8 3-4” patties
This is a burger that needs no bun, thus acquiring the name of a “patty”. Soft enough to pleasantly spread across your tongue, yet firm enough to hold its own with a hint of crunch, this patty is spiced with a dash of India. The triple C’s – curry, coriander and cumin – add a mellow yet full flavor that is complimented by fresh kale, garlic and onion. Serve with potatoes and a salad and you have a full-flair meal.
1 c uncooked Lentils, ideally soaked for 8 hours, drained and rinsed
1½ -2 c filtered Water (use the smaller volume if you soaked the lentils)
3 T ground Flax Seeds
1 ½ c chopped white OR Yellow Onion ~ 1 med
3 large cloves Garlic, minced
1 ½ t ground Cumin
1 t ground Coriander
½ t ground Curry
½ t Sea Salt
4 c diced Kale
low-flavor, high-heat oil for frying
Place lentils and water in a medium-sized sauce pan. Bring to a boil, reduce heat, cover lightly and simmer for 20-30 minutes. Drain, cool and transfer back into the sauce pan.
Add all ingredients, except kale, and mix and mash until well incorporated and ingredients are homogenous. Add kale and mix well. Ideally let this stand for an hour or so. If you do not have time for this then cool in the refrigerator for 15 minutes or so. Cooling this will allow it to better hold the “patty” shape.
Heat (preferably cast iron) skillet and add just enough oil to coat the bottom. Scoop ½ cup of “batter” in pan and form into desired shape and size (the patty will act like something between a pancake and a burger). Cook over low-medium heat for 3-4 minutes on each side. Be gentle with the flip as this is a soft patty.
Serve up however you like. If you are making more than 1-2 at a time you may want to keep them warm in a 300 degree oven.