These lentil nuggets make the perfect finger food for dipping into a dip like tzatziki, and make a great addition to any meal or snack! Serve alongside your favourite sauce and vegetables.
1 can (540 mL/19 oz) lentils, drained and rinsed
60 mL (¼ cup) rolled oats
30 mL (2 tbsp) lemon juice (about 1 lemon)
10 mL (2 tsp) dried basil
10 mL (2 tsp) cumin
5 mL (1 tsp) garlic powder
15 mL (1 tbsp) olive oil
In a blender or food processor, place all ingredients (except for olive oil) and blend until smooth.
Form mini patties with your hands by rolling about 15 mL (1 tbsp) of the mixture and then molding into the shape of little disks (or any other shape you like). Place patties on a plate.
In a large skillet, heat olive oil over medium-high heat. Gently transfer the nuggets to the skillet and pan-fry for about 2 to 3 minutes per side or until golden brown on both sides. Remove from skillet and allow to cool.