You will need:
400g lentils, drained and rinsed
1 cup steamed sweet potato
1/2 cup mushroom, diced
1/3 cup tofu
1/4 cup sunflower seeds
1 leaf kale/1 bunch spinach
1 tsp arrowroot flour
1/2 cup of chickpea flour (can be subbed for brown rice flour/buckwheat flour)
2 tsp cumin
1 tsp cardamon
2 tbsp tamari
Salt and pepper to taste
Preheat the oven to 220C.
Blend or process all ingredients.
Break the dough into 9 separate pieces and roll them into balls.
Roll the balls in a light dusting of chickpea flour, before placing them onto a lined baking tray. Flatten them a bit with your fingers.
Bake for 20 minutes, flipping half way through. The patties should be golden brown and slightly crunchy on the outside.
Wait for them to cool and serve – I like mine with salads dressed with lemon juice but you can have them however you want! These also freeze well if you reheat them.
Repost from @tumblinbumblincrumblincookie