I made these patties for Ivy Bird and have been feeding them to her for lunch or dinner. She LOVES them. They're easy for her to pick up and eat by herself and super fun to play with (because they crumble easily.) We also eat them as veggie burgers. Make them, you'll love them.
yield: 25 small patties
1 cup brown rice, cooked
1 cup red lentils, cooked
3 carrots, peeled & chopped
4 cups spinach, firmly packed
½ cup tahini
2 Tbsp cumin
1 Tbsp oregano
Begin by rinsing the rice and lentils very well, stirring in a colander under the running water until ALL of the bubbles have disappeared.
Add them to a large pot with 4 cups of water and cook until soft. Next, preheat the oven to 350 degrees F.
Combine the carrots, tahini, spinach, spices, cooked lentils and cooked rice in a food processor and blend.
With your hands, form patties and place them on a baking sheet lined with parchment paper. Bake for 20 minutes and then flip them and bake for another 20 minutes.
Patties will keep fresh in an air-tight container in the freezer for two months.