Lentil Cakes with Yogurt Dill sauce

2 ¼ cups dry lentils

6 cups cooked lentils

9 tbsp olive oil

3 large shallot (or 1/2 cup diced red onion)

15 garlic cloves (roughly chopped)

3 lbs mushrooms sliced

1 ½ cups rolled oats

1 ½ cups walnuts

4 ½ tsp cumin

4 ½ tsp curry

2 ¼ tsp kosher salt

3 egg (If vegan, substitute 1 TBSP flax with 3 TBSP water)

6 tsp soy sauce, or Braggs Liquid Aminos

¾ cup chopped parsley (or cilantro)

12 tbsp additional olive oil for frying patties

Dill Yogurt Sauce

3 cups plain yogurt

6 tsp finely chopped fresh dill (or more to taste)

salt- to taste

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, soy sauce or liquid aminos, 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 5-7 burger patties.

Sear in a skillet, in additional olive oil, (4 tablespoons) 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.

Combine yogurt, dill weed and salt until mixed thoroughly. Serve patties with the remaining mushrooms on a bed of sauteed spinach with dill yogurt sauce.

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Lentil Cakes with Yogurt Dill sauce