AuthorFran TunnoCook ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
While the lentils are cooking, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, egg (or flax and water) and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Transfer mixture to a medium bowl and mix in the remaining cooked lentils and fresh herbs.
Using wet hands form into 8-10 little cakes or 4-5 burger patties.
Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. This insures they don’t stick to the skillet. As they form a crust, they release from the pan more easily.
Serve with the remaining mushrooms on a bed of sauteed spinach with dill yogurt sauce.
Ingredients
Directions
Cook ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
While the lentils are cooking, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, egg (or flax and water) and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Transfer mixture to a medium bowl and mix in the remaining cooked lentils and fresh herbs.
Using wet hands form into 8-10 little cakes or 4-5 burger patties.
Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. This insures they don’t stick to the skillet. As they form a crust, they release from the pan more easily.
Serve with the remaining mushrooms on a bed of sauteed spinach with dill yogurt sauce.
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