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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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lentils Ingredients:
200 g dry lentils |
600 ml water |
1 g bay leaf |
60 g diced onion |
60 g diced celery |
1 tablespoon vegetable oil |
1 tablespoon chopped fresh tarragon |
2 teaspoons chopped marjoram |
1 teaspoon cumin |
1/2 teaspoon dark sesame oil |
1/2 teaspoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
60 g rolled oat |
80 g breadcrumb |
Directions:
1. In medium saucepan, simmer the lentils in water with the bay leaf until the lentil skins split easily, about 45 minutes.
2. Meanwhile, cook the onion and celery in the vegetable oil, stirring until soft, about 5 minutes.
3. Remove from heat and stir in the remaining ingredients except the oats and bread crumbs.
4. Process the oats in a blender or food processor until finely ground.
5. Combine the oats and bread crumbs with the lentil mixture.
6. Shape the mixture into 12 patties while it's still warm.
7. Bake at 400 degrees on non-stick baking sheet for about 15 minutes or until lightly browned.
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