By Chef Katie Koteen

Ingredients

• 3/4 cup old-fashioned rolled oats
• 2 tbsp ground flaxseed
• 3 tbsp water
• 2 cups cauliflower florets
• 1 cup cooked lentils
• 1/4 cup fresh parsley, finely chopped
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp oregano
• 1/2 tsp paprika
• -1/2 tsp salt
• - 2 tbsp olive oil

Instructions

• Blend oats in a food processor or blender into a fine meal. Set aside in a large mixing bowl
• In a separate small bowl, combine the ground flaxseed with water and stir to combine. Set aside to allow the "flax egg" to set
• Bring a medium saucepan of water to a boil and add the cauliflower florets. Boil for 5 minutes or until tender.
• Drain and add to a food processor or blender. Incorporate lentils with cauliflower
• Scoop the lentil and cauliflower mixture into a bowl with the oat flour. Add parsley, garlic powder, onion powder, oregano, paprika, salt, and the flax egg. Mix to combine.
• Using a tablespoon, scoop the meatball mixture into your palms and roll into a ball shape
• Heat a tablespoon of oil in a large skillet over medium-high heat.
• Place balls in a skillet and cook for 2-3 minutes on each side