We're all about finger foods in our house. If you can eat it without utensils, it's usually a winner around here. And these vegan lentil nuggets are no exception!
I love using lentils because they're so quick and easy. I usually use canned lentils (you just have to rinse them!), but it's also really easy to cook dry lentils (you don't have to pre-soak like beans). They are so versatile, and add texture, nutrition and flavour to almost any dish. In fact, I've added them to many of my muffin and granola bar recipes (they add moisture too!) and throw them into omelettes, curries, soups and casseroles often.
I didn't stop at lentils for this recipe though--I added chia seeds and rolled oats too, making them really filling, and nutrient-dense. All of the ingredients are vegan-friendly, and they are also school-safe. They freeze well and will last in the fridge for 3-4 days.
Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining and nutritious (not to mention delicious). In fact, the littlest member of our family ate most of today's batch before the rest of us could get to them.
I would suggest using a good quality food processor or blender to get a smooth consistency prior to pan-frying them (they will stick together better that way!). I used a hand blender and it worked out well.
I hope you enjoy them as much as we did!
Place all ingredients (except for one tablespoon of olive oil) into a good quality blender or food processor, and blend until smooth.
Form mini "patties" with your fingers by rolling about 1 tablespoon of the mixture in your hands and then molding into the shape that you like (I made little disks). Place patties on a plate
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil (maybe a touch more). Gently transfer the nuggets to the skillet and pan-fry for about 2-3 minutes per side (until golden brown on both sides). Remove from skillet and allow to cool.
Serve alongside tzaziki sauce and enjoy!