Spiced Pumpkin Lentil Patties with Maple Tahini Drizzle

Ingredients

• •1 cup canned pumpkin puree
• •1 cup cooked lentils
• •1/2 cup breadcrumbs
• •1/4 cup finely chopped onion
• •2 garlic cloves, minced
• •1/2 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 large egg
• •2 tablespoons olive oil (for frying)
• •2 tablespoons tahini
• •1 tablespoon pure maple syrup
• •1 teaspoon lemon juice
• •1 to 2 tablespoons water (to thin the drizzle)

Instructions

1. 1

   In a large mixing bowl, combine the canned pumpkin puree, cooked lentils, breadcrumbs, finely chopped onion, minced garlic, ground cumin, smoked paprika, ground cinnamon, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

2. 2

   Add the egg to the mixture and stir until fully incorporated. The mixture should be moist but firm enough to hold its shape when formed into patties.

3. 3

   Using your hands, form the mixture into 8-10 small patties, about 2-3 inches in diameter.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the patties in batches, making sure not to crowd the pan.

5. 5

   Cook the patties for 3-4 minutes on each side, or until golden brown and slightly crisp. Add the remaining tablespoon of olive oil as needed for additional batches. Transfer cooked patties to a plate lined with paper towels.

6. 6

   In a small bowl, whisk together the tahini, maple syrup, lemon juice, and 1 tablespoon of water. Add more water, 1 teaspoon at a time, until the drizzle reaches your desired consistency.

7. 7

   Serve the warm patties drizzled with the maple tahini sauce. Optionally, garnish with fresh herbs like parsley or cilantro. Enjoy!