Vegan Salmon Burger

Ingredients:

• Dry Red Lentils, soaked - 285 gr
• Carrot, small - 1
• Shallot, roughly chopped - 1
• Garlic cloves, minced - 3
• Fresh Parsley, stems removed - 30 gr
• Tomato Paste - 15 ml
• Salt - 6 gr
• Ground Black Pepper - 3 gr
• Vegetable Oil, for frying - 15 ml

Steps:

1. Soak Lentils (1 ½ cups) for 4 hours.
2. After soaking, drain and rinse the lentils.
3. In a blender, combine the soaked Lentils, Carrot (1), Shallot (1), Garlic cloves (3), Fresh Herbs (¼ cup), Tomato Paste (1 tbsp), Salt (6 gr), Black Pepper (3 gr) and other optional Ingredients, if using. Blend well until all ingredients are combined.
4. Cover the mixture and place in the fridge for 30 minutes to set, it's an optional step.
5. Take about 1/4 cup of the lentil mixture and form it into a patty shape with your hands. Repeat until all the mixture is used, making approximately 12 patties depending on size.
6. Heat olive oil in a large skillet over medium heat. Place the lentil patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and heated through.
7. Allow them to cool down a little and set as they are fragile when hot. Served topped with Sour Cream and Garlic Dip.