Eric's Vegan Lentil Patties, Zone-balanced (actually a bit high in protein), amino acid balanced for a complete protein

2 cups dry green lentils, soaked, boiled, and drained
1 fresh fennel bulb, chopped finely and fried
0.5 cup wheat gluten
1.5 cup wheat germ
2 tbsp olive oil
3 tsp salt
1.5 tsp pepper
2 tsp ground cumin
0.5 tsp cayenne
0.5 cup dry nutritional yeast
2 tbsp tahini
1 tbsp peanut butter
2 carrots, finely grated

Mix well!

Form into patties, 0.25-0.5 inches thick. Fry in oil (you may need to add oil while cooking, because the patties will soak it up.
These yummy patties have two very lovely qualities: they fry to a tasty crisp on the outside, and have the consistency of mashed potatoes on the inside.

Serve with tamari sauce if desired. These patties are vegan as described above, but they are extra-delicious and nutritious with cheddar cheese melted on top.