Ingredients
Scale
- 1 cup red lentils
- 3 cups vegetable stock
- 1 egg
- 1 cup raw cauliflower rice
- ¾ cup almond flour
- ½ teaspoon garlic powder
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon salt
- 1 tablespoons avocado oil
Instructions
- In a saucepan combine 3 cups of stock to 1 cup of dry lentils. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15-20 minutes.
- Transfer to a bowl and place in the fridge to cool down.
- Once cool, combine lentil with egg, cauliflower rice, almond flour, garlic powder, sun-dried tomatoes and salt.
- Place a large skillet over medium high heat and drizzle in the avocado oil.
- Scoop lentil mix into the pan and use the back of a spatula with some oil on it to press them down into cakes.
- Cook for 4 minutes then flip and cook for another 4 minutes until cooked through, browned on both sides and they hold together.
Notes
If your lentils are firmer instead of pressing them with the spatula, take the scoop and hand roll/form it before placing into the pan.