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Ingredients
  • 2 ½ cups cooked green lentils
  • 1 cup carrots, finely chopped
  • 1 cup onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup walnuts
  • ½ cup sunflower seeds
  • ½ cup flour, I used chickpea flour
  • 1 cup breadcrumbs, whole grain or gluten-free
  • 2 eggs, or 2 flax eggs
  • 2 tablespoons tomato paste
  • 2 tablespoons vegan Worcestershire
  • 1 tablespoon fresh or dried thyme
  • 1 tablespoon fresh or dried oregano
  • 1 teaspoon fine sea salt
  • 10 whole grain buns
  • olive oil for cooking
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