Chipotle Lentil Patties from The Make Ahead Vegan Cookbook

INGREDIENTS

1 tsp

olive oil

1/2 cup

white onion, (diced)

2 cloves

garlic, (diced small)

very small head cauliflower, (to equal volume of lentils)

2 15 ounce cans

lentils, (drained and rinsed)

carrot, (grated)

1/4 cup

finely chopped almonds

1 cup

vegan bread crumbs

chipotle chile in adobo sauce, (seeds removed)

2 tsp

cider vinegar

1 tsp

dried parsley

1/2 tsp

sea salt

1 tbsp

coconut oil, (for frying)