 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
These were the first ever veggie patties that I have ever eaten and they are terrific, whether served with rice and a salad for dinner or in a whole wheat kaiser garnished with lettuce, tomato and mayonnaise for lunch. Ingredients:
3/4 cup walnuts |
2 tablespoons vegetable oil |
4 cups mushrooms, sliced |
1 onion, chopped |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (19 ounce) can lentils, drained and rinsed |
2 teaspoons worcestershire sauce |
1/4 cup dry breadcrumbs |
1/4 cup fresh parsley, chopped |
Directions:
1. In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
2. In a skillet, heat 1 tablespoon of oil over medium-high heat; fry the mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until no liquid remains, about 5 minutes.
3. Add to the food processor.
4. Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
5. Mix in the bread crumbs and parsley.
6. Form into 8 1/2-inch thick patties.
7. In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.
|
|