Savory Pumpkin Lentil Patties with Sage Coconut Cream and Spiced Apple Slaw

Ingredients

• •1 cup cooked lentils
• •1 cup canned pumpkin purée
• •1/2 cup breadcrumbs (or gluten-free alternative)
• •1/4 cup finely chopped onion
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground coriander
• •1/4 teaspoon cayenne pepper (optional)
• •1 tablespoon chopped fresh parsley
• •Salt and pepper to taste
• •2 tablespoons olive oil (for frying)
• •1/2 cup coconut cream
• •1 teaspoon finely chopped fresh sage
• •1/2 teaspoon lemon zest
• •1 teaspoon lemon juice
• •1 green apple, julienned
• •1/2 cup shredded red cabbage
• •1 medium carrot, peeled and julienned
• •1 tablespoon apple cider vinegar
• •1 teaspoon honey or maple syrup
• •1/4 teaspoon ground cinnamon
• •Salt and pepper to taste

Instructions

1. 1

   Prepare the patties: In a large mixing bowl, combine cooked lentils, canned pumpkin purée, breadcrumbs, onion, garlic, cumin, smoked paprika, coriander, cayenne pepper (if using), parsley, salt, and pepper. Mix until well combined.

2. 2

   Shape the mixture into small patties, about 2-3 inches in diameter.

3. 3

   Heat olive oil in a nonstick skillet over medium heat. Cook the patties in batches, about 3-4 minutes on each side, until golden brown and heated through. Set aside on a plate lined with paper towels.

4. 4

   Prepare the sage coconut cream: In a small bowl, whisk together coconut cream, fresh sage, lemon zest, and lemon juice. Set aside to let the flavors meld.

5. 5

   Prepare the spiced apple slaw: In a medium bowl, combine julienned apple, shredded red cabbage, and julienned carrot.

6. 6

   In a small bowl, whisk together apple cider vinegar, honey or maple syrup, ground cinnamon, salt, and pepper. Pour the dressing over the slaw and toss well to combine.

7. 7

   To serve, place the patties on a plate, drizzle with sage coconut cream, and serve alongside the spiced apple slaw.