Recipe from Ricki's Kitchen:

Lentil-Pistachio Patties 

These substantial patties offer a full bodied flavor and wonderful protein content courtesy of lentils and pistachios. The trio of avocado, olive oil, and pistachios together add richness and a healthy serving of monounsaturated fat.   

1/2 cup shelled natural pistachios

1 medium carrot, trimmed and cut into chunks

1 medium onion, cut into quarters

2 cloves garlic, roughly chopped

2-1/4 cups cooked green lentils (about 1 cup dry)

2 small ripe Hass avocados, cut into quarters

1/4 cup ground flax seeds

2 Tbsp. extra virgin olive oil

1 Tbsp. tamari soy sauce

1/2 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. sea salt

1/3 cup whole rolled oats (not instant) 

In the bowl of a food processor, whir the pistachios until coarsely chopped.  Add the carrot, onion, garlic, and lentils, and process until you have a fairly smooth puree. Add the remaining ingredients except for oats and process to combine well.

Turn the mixture into a bowl and stir in the oats.  Allow to sit for 5 minutes. 

Meanwhile, heat a nonstick frypan over medium heat.  Scoop about 1/4 cup of the mixture per patty into the pan and flatten slightly.  Cook about 4 minutes per side, until deep golden brown. Gently remove to a platter or place in hamburger buns with desired toppings.  (Suggestions: lettuce, tomato and hummus; sliced red onion, ketchup and a sprinkling of nutritional yeast; or lettuce, chutney and mustard). Makes about a dozen patties.

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