Vegan Salmon Burger Video

Name: Vegan Salmon Burger
Prep time: 15 min
Cook time: 45 min
Cuisine: International
Ingredients: 285 gr Dry Red Lentils, soaked; 1 Carrot, small; 1 Shallot, roughly chopped; 3 Garlic cloves, minced; 30 gr Fresh Parsley, stems removed; 15 ml Tomato Paste; 6 gr Salt; 3 gr Ground Black Pepper; 15 ml Vegetable Oil, for frying

Read Full Recipe

Ingredients:

	Name	Metric	US
	Dry Red Lentils, soaked	285 gr	1 1/2 cups
Rinse the dry Lentils (1 ½ cups) thoroughly under cold water. Place them in a bowl and cover with water Allow them to soak overnight, or for at least 4 hours.
	Carrot, small	1	1
Shred the carrot before use this will ensure that it will blend evenly in the blender.
	Shallot, roughly chopped	1	1
Or you can use 1/4 small Red Onion. Chopping vegetables beforehand helps ensure that they blend evenly in the blender.
	Garlic cloves, minced	3	3
Chopping vegetables beforehand helps ensure that they blend evenly in the blender.
	Fresh Parsley, stems removed	30 gr	1/2 cup
You can sub Parsley with Dill / Scallions / Cilantro...
	Tomato Paste	15 ml	1 tbsp
If you don't have Tomato Paste, you can use Ketchup.
	Salt	6 gr	1 teaspoon
	Ground Black Pepper	3 gr	1/2 teaspoon
	Vegetable Oil, for frying	15 ml	1 tablespoon
You may use more or less of the listed cooking oil - use as much as needed to prevent sticking in the pan. Also, you can bake them if you want it to be healthier. Preheat the oven to 375F. Place patties on a baking sheet and spray the tops with oil. Then place in the oven to bake for 15 minutes. Flip and bake for an extra 5-8 minutes or until browned.