Lentil and Chickpea Patties

• 1/2 whole Onion, Chopped
• 1 clove Garlic, Minced
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1/2 teaspoons Cayenne Pepper
• 1/2 cups Red Lentils
• 2 cups Vegetable Stock
• 1 can (about 8 to 9 Oz. Size) Chickpeas, Drained
• 1 whole Egg
• 4 Tablespoons Flour
• 2 Tablespoons Butter

1. In a pot, saute the onion and garlic.
2. When the onion is translucent, add the spices and cook until fragrant.
3. Add in the 1/2 cup of lentils and 1 cup of the stock.
4. Simmer to reduce the stock and soften the lentils.
5. Add more stock 1/2 a cup at a time, similar to cooking risotto.
6. Keep adding stock and simmering until lentils are soft.
7. This should take about 15 minutes.
8. Meanwhile, process chickpeas using a bar mix or food processor.
9. Process until they are 3/4 pureed there still should be some large pieces of chickpeas in the mix.
10. Combine the lentils and chickpeas together and add the egg.
11. Mix together and let it sit for a few minutes while you heat butter in a pan.
12. Add in the flour and mix until partially combined.
13. Form patties (about 3 tablespoons of mixture) and fry them in the pan until golden brown and crispy on the outside.
14. Serve with green salad and tomato chutney.

onion, clove garlic, cumin, turmeric, cayenne pepper, red lentils, vegetable stock, chickpeas, egg, flour, butter

Taken from tastykitchen.com/recipes/main-courses/lentil-and-chickpea-patties/ (may not work)