Lentil and Tilapia Sliders Recipe

Happy Victoria Day! Nothing says summer like a good BBQ. We're having friends over later today and I'm making these burgers. I've added fish to mine but you can definitely make them completely vegetarian and make them without fish. Enjoy!

Lentil and Tilapia Sliders Recipe

yield: 12 Servings  prep time: 60 minute(s)
cook time: 8 minute(s)  total time: 68 minute(s)

Ingredients

1 cup
Dried Lentils
1⁄2 teaspoon
Cumin, ground
1 teaspoon
Coriander, ground
1⁄2 teaspoon
Cardamom, ground
1⁄2 teaspoon
Fennel Seeds
1⁄2 teaspoon
Tumeric
1⁄2 teaspoon
Cayenne
1 teaspoon
Allspice
3 teaspoons
Olive Oil
1  
Shallot, fine dice
1 cup
Vegetable Stock
1⁄2 cup
Zucchini, rough cut
1⁄2 cup
Celery, rough cut
2  
Tilapia fillets
1⁄4 cup
Breadcrumbs

Instructions

1. Presoak lentils in water for 30 minutes before cooking. While the lentils are soaking, combine spices in a small bowl.

2. In a saucepan, heat olive oil, add dry spices and cook for 3 minutes taking care not to burn the spices. Add shallots and sweat until translucent. 

3. Add lentils then add vegetable stock until the lentils are just covered and set over medium heat. (You may not use the whole cup so add in a 1/4 cup at a time until the lentils are covered.) Simmer lentils covered for 20 minutes or until tender. Once done remove from heat and set aside to cool.

4. Add cooled lentils to the food processor with tilapia, carrots, zucchini, scotch bonnet peppers, and breadcrumbs and pulse until ingredients are well combined. Add salt and pepper to taste. Note: The mixture will be soft.

5. Roll into medium-sized balls and place on a parchment lined sheet and place in the fridge for 30 to 45 minutes to firm up. Remove from fridge, press each ball into small patties approximately ½-inch thick.

6. Pan fry for 3 to 4 minutes a side, or until the patties are golden brown. Place patties on slider buns and serve.