Multigrain Patty Recipe

Make flax binder

In a small bowl combine the ground flaxseed and warm water. Stir and let sit 5–10 minutes until gelatinous (flax 'egg').

Prep vegetables and grains

Finely grate the carrot and finely chop the onion and parsley. If your multigrain mix is very coarse, pulse briefly in a food processor or spice grinder to create a coarse meal (do not turn into flour). Measure cooked rice and lentils; they should be cool or at room temperature.

Combine dry and wet components

In a large bowl add the ground multigrain mix, cooked brown rice, cooked lentils, grated carrot, chopped onion, minced garlic, and chopped parsley. Add the ground cumin, smoked paprika, salt and black pepper and stir to combine.

Add binder and flour

Pour the flax 'egg' into the bowl and mix thoroughly. Sprinkle the all-purpose (or chickpea) flour over the mixture and fold it in. Mix until the mixture holds together when pressed; if it is too wet, add up to 1–2 tablespoons more flour; if it is too dry, add 1–2 tablespoons water.

Rest mixture

Cover the bowl and refrigerate the mixture 20–30 minutes to firm up. This makes shaping easier and helps flavors meld.

Shape patties

Lightly oil your hands. Divide the mixture into 8 equal portions for smaller plates (about 2.25–2.5 inches diameter) or 4 larger patties for sandwiches. Press each portion firmly into a compact patty about 1/2 inch thick. Place on a tray lined with parchment.

Pan-fry patties

Heat a large nonstick or cast-iron skillet over medium heat and add the olive oil. When oil shimmers, add patties without crowding the pan (cook in batches if necessary). Fry 4–5 minutes on the first side until a golden crust forms, then carefully flip and cook 3–4 minutes more until browned and heated through. If they brown too quickly before heating through, reduce heat to medium-low and cover loosely for 1–2 minutes.

Finish and drain

Transfer cooked patties to a paper towel–lined plate to drain briefly. Taste one and adjust salt if needed for the remaining patties.

If serving as small plates, arrange 2 patties per plate with a dollop of yogurt-tahini sauce, a small handful of mixed greens, a few tomato slices and a lemon wedge. For sandwiches, toast buns, spread sauce, add greens and tomato, place a patty and top bun. Serve warm.