Alfalfa Sprout and Lentil Patties with Lemon-Yogurt Sauce

For a vegan alternative, swap the Greek yogurt for plain, unsweetened cashew-based yogurt and use a flax egg to form the patties. Serve with a side salad for a full meal. Leftover patties make a great filling for a wrap.

Serves 4 (serving size: 2 patties and 2 tbsp sauce)

Ingredients

• 2 cups cooked lentils (about 1 cup dried lentils, cooked)
• 2 cups organic alfalfa sprouts, roughly chopped
• ½ cup dry breadcrumbs
• ¼ cup finely chopped onion
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg
• Lemony Greek Yogurt Sauce (see below)

Lemony Greek Yogurt Sauce

• 1/2 cup plain Greek yogurt (Greek or regular)
• 1 tsp garlic powder
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• ¼ tsp salt

Directions

1. In a large bowl, combine cooked lentils, sprouts, breadcrumbs, onion, 1 tbsp olive oil, cumin, coriander, salt, pepper, and egg. Mix until well combined.
2. With your hands, form the mixture into 8 ½-inch thick patties.
3. Heat a large skillet over medium heat. Add remaining 1 tbsp olive oil to pan; swirl to coat. Gently add patties in a single layer; cook 4-5 minutes per side, or until golden brown and crispy.
4. While patties are cooking, combine sauce ingredients in a small bowl; stir with a whisk. Gradually add 1-2 tbsp water until you reach desired sauce consistency, stirring to combine.
5. Serve patties with sauce.