Get your vegetables the fun way. These dippers are small patties that you can pick up with your fingers.

Eat them plain or dip them into your favorite sauce.

Ingredients:

¾ cup lentils

2 cups broccoli florets, fresh

1 tablespoon ground chia seeds

½ cup shredded carrots

¼ teaspoon garlic powder

¼ teaspoon dried parsley

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon dried basil

¾ cup breadcrumbs, divided

1 tablespoon extra virgin olive oil

Instructions:

1. Rinse and drain the lentils. Place the lentils in a medium-large saucepan. Pour in ½ cup water. Place the pan on high heat and bring to a boil. When the water comes to a boil, turn down to medium high and cook for 20 minutes or until the lentils are tender. All the water should be absorbed. Set aside.
2. Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.
3. Mix ground chia seeds with 3 tablespoons water in a small bowl.
4. Place all ingredients in a food processor, except ¼ cup breadcrumbs. Process until well combined, with a crumbly texture. Divide mixture into twelve pieces. Roll each piece into a ball and then flatten them into patties. Coat each patty, on each side, with the remaining breadcrumbs.
5. Heat the oil in a medium skillet to medium high and brown the patties for 3 minutes on each side.
6. Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.

Protein: 6 grams per serving (2 patties)

Active Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes