Vindaloo Lentil Patties

These take a bit of time to make but it’s worth the trouble, they’re delicious.

Autumn Lentils
Creamy Natural Peanut Butter
Old Fashioned Oats
Olive Oil
Fresh Cilantro
Red Onion
Vindaloo
Jalapeno
Cumin
Salt

Boil the lentils until they are soft but not mushy, about 30-45 minutes.
If you have a lot of water left in the pot once they’re soft, pour most of it out. Add a splash of olive oil, spices and salt, stir thoroughly, then add a big heaping tablespoon of peanut butter. (As always, this is a guide not a set recipe, if you make a lot you may have to add more. The peanut butter is there both for flavor and to help bind the ingredients.)
Throw in a handful of rolled oats and stir. You should now have a thick paste that isn’t wet.
Go do something else and let this sit for at least an hour.

Chop the onion and sauté them until they’re slightly brown, then throw in some fresh cilantro and saute for another moment or two. Add this to your lentil paste and stir. Even though autumn lentils are very colorful dry, they come out grey when they’re cooked, so adding onion and cilantro cheer them up quite a bit.
Form the paste into thick patties and fry them in a generous amount of peanut oil on medium to high heat.
They break apart easily, so be very careful when you turn them over. When they’re slightly crispy and browned on both sides they’re done.
Serve with hummus and a little hot sauce or marinara. Avocado is perfect as well.