If making the cornmeal crust:

Place the cornflakes in a sealed plastic bag and crush them into fine crumbs using a rolling pin or pulse them in a food processor until they are finely ground. Then transfer to a bowl.
Carefully press the patty into the crumb mixture and place on a baking sheet sprayed with high heat cooking oil or fry them in a pan.

Here are some tips to achieve delicious Vegan Salmon Burger:

Use DRY red lentils: If you use cooked lentils in this recipe, your recipe will vary in results and have a different texture.
Reduce excess moisture: Be sure to thoroughly drain your lentils. I typically let them sit in a colander for about 10 minutes while I gather and prepare the other ingredients.
Blend the lentil mixture until the mixture is uniform and the texture is like a course meal that can form a soft patty shape.
If your mixture is too wet and not holding together stir in some Chickpea Flour / Oat flour 1-2 tablespoons at a time. Other solution will be letting the formed, uncooked patties rest in the fridge for 30 minutes.
If your food processor is weak, consider running the onion, garlic and herbs first in the food processor to make sure it is finely minced. You can also roughly chop these ingredients before adding them into the food processor with the lentils.
Your patties will be soft when you shape them. They will firm up when fried / baked in the oven.
Seasoning: Season the batter generously with salt, pepper, and any other desired herbs or spices (such as garlic powder, paprika, or fresh herbs like parsley or dill). Taste the mixture before cooking to adjust seasoning as needed.
Cooking Temperature: Heat a non-stick skillet or frying pan over medium heat. Add enough oil to coat the bottom of the pan lightly. Allow the oil to heat up before adding the patties. Cooking over medium heat ensures that the patties cook through evenly without burning.
Forming and Cooking: Use a spoon or your hands to form the batter into small patties. Place them carefully into the heated pan, leaving enough space between each other to flip them easily. Flatten them slightly with a spatula once in the pan to ensure even cooking.
Flipping: Cook the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Avoid flipping them too early to prevent them from falling apart. Use a spatula to gently flip them and cook the other side until it is also golden brown.
Drain Excess Oil: Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
Serve Warm: Serve the Vegan Salmon Burger warm, garnished with fresh herbs or a squeeze of lemon juice if desired. They can be served as an appetizer, side dish, or even as a main course with a side salad.

By following these tips, you'll be able to make delicious and flavorful Vegan Salmon Burger that are crispy on the outside and tender on the inside. Enjoy your cooking!

Dry Red Lentils, soaked	285 gr	1 1/2 cups
Carrot, small	1	1
Shallot, roughly chopped	1	1
Garlic cloves, minced	3	3
Fresh Parsley, stems removed	30 gr	1/2 cup
Tomato Paste	15 ml	1 tbsp
Salt	6 gr	1 teaspoon
Ground Black Pepper	3 gr	1/2 teaspoon
Vegetable Oil, for frying	15 ml	1 tablespoon