Get your vegetables the fun way. These dippers are small patties that you can pick up with your fingers. Eat them plain or dip them into your favorite sauce. Party food!
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ground chia seeds
ground black pepper
extra virgin olive oil
To cook the lentils
Rinse and drain the lentils.
Place the lentils in a medium-large saucepan and pour in ½ cup water.
Place the pan on high heat and bring to a boil.
When the water comes to a boil, turn down to medium high
Cook for 20 minutes or until lentils are tender and water has dissipated
To steam the broccoli
Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil
Add the broccoli to the insert and steam over boiling water for 10 minutes
Remove from steamer, drain excess water and set aside.
To make the patties
Mix ground chia seeds with 3 tablespoons water in a small bowl.
Place all ingredients in a food processor, except ¼ cup breadcrumbs
Process until well combined with a crumbly texture
Divide mixture into twelve pieces and roll each piece into a ball
Flatten them into patties and coat the patties on each side with the remaining breadcrumbs
Heat the oil in a medium skillet to medium high
Brown the patties for 3 minutes on each side.
Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.
This recipe is from the "The High-Protein Vegan Cookbook" by Ginny McMeans (On Page 23)
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