Lentil Patties
Ingredients
The patties
-
2
cups
cooked lentils
-
1
tablespoon
olive oil
-
½
red onion
diced
-
4–6
cloves
garlic
-
8
ounces
mushrooms, sliced
-
½
cup
rolled oats
-
½
cup
walnuts
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
¾
teaspoon
kosher salt
-
1
tablespoon
ground flax
-
3
tablespoons
water
-
1
tablespoon
Braggs Liquid Amino’s
-
¼
cup
chopped parsley or cilantro
Zhoug Yogurt
-
½–1
cup
plain yogurt
-
1–2
tablespoons
zhoug
-
to taste
salt and lemon
Instructions
- Cook lentils until tender and drain to yield 2 cups cooked.
- Sauté onion, garlic, and mushrooms in olive oil until tender.
- Blend oats into coarse flour in a food processor, then pulse in walnuts.
- Add half of the lentils, half of the mushroom mixture, salt, spices, ground flax, and water (or egg) to the processor and pulse until combined.
- Mix in remaining lentils and herbs in a bowl.
- Form the mixture into 8-10 patties.
- Sear patties in a skillet over medium heat until browned.
- Serve with remaining mushrooms and Zhoug Yogurt.
Nutrition Facts (estimated)
Servings
10 cakes
Calories
259
Total fat
11.3g
Total carbohydrates
29g
Total protein
12.5g
Sodium
447.8mg
Cholesterol
0mg
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