Lentil-walnut Burgers
From sola 14 years ago
- 30 minutes to make
- Serves 6
I recently discovered this recipe.I liked it so much I made it twice in one week! This is a Mollie Katzen recipe.I used pecan meal instead of walnuts,also frozen spinach.I tweaked this recipe a bit.
Ingredients
- 3/4 cups dry lentils,any kind shopping list
- 1 1/2 cups water shopping list
- 2 Tbl. cider vineagr shopping list
- 1 Tbl. olive oil shopping list
- 1 cup minced onion shopping list
- 4 large cloves garlic,minced shopping list
- 10 large mushrooms,minced shopping list
- 1/2 cup very finely minced walnuts (you may also use pecan meal,pumpkin seed meal or sunflower seed meal ) shopping list
- 1 tsp.salt shopping list
- 1/2 pound fresh spinach,finely chopped. -
- (you may also use frozen,thawed and shopping list
- drained/squeezed of excess moisture ) shopping list
- 1 tsp. dry mustard shopping list
- Freshly ground pepper to taste shopping list
- 1/2 cup bread crumbs,wheat germ,or oatmeal shopping list
- 1 Tbl.soy sauce shopping list
- 1 egg (optional) shopping list
How to make it
- Place lentils and water in a small saucepan,bring to a boil.Lower heat and simmer,partially covered,for about 30 minutes,or until lentils are soft and liquid is gone.Transfer to a bowl add vinegar and stir well.
- Heat oil in a medium skillet.Add onion and saute over medium heat for about 5 minutes.Add remaining ingredients except bread crumbs & (egg) and soy sauce. Saute 5-10 minutes until all vegetable are tender.Add vegetables to lentils,add bread crumbs or oats etc,soy sauce and egg if desired.Mix well.Chill for about 1 hour.
- Preheat oven to 375.
- Form lentil mixture into 4 inch diameter patties.Place on a greased cookie sheet or lined with parchment paper.Bake patties 10 minutes,turn over and bake an additional 10 minutes.
- I find it much easier to bake these than pan fry,they dont fall apart and get a nice crispy texture when baked.Take note if not using egg to help bind,it will be much better to bake.
- Serve on a bun,or as part of a main meal with your favorite sauce or dressing.Dijon mustard is great with these.
- And yes,they freeze very well after they have been cooked already.
- * I have also used dried mushrooms with good results.Reconstitute dried mushrooms with boiling water,drain and use as directed.
The Rating
Reviewed by 5 people-
~HELLO~
My Daughter is going to LOVE
this "5"FORK!!!!! recipe~
It 'reads' FULL of FLAVOR and Delicious!
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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nice...thnks 4 posting it!!
high 5!
sufia
in JP loved it
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What a recipe!!!!! Well done :)*****high 5
tinadc
in Cape Town loved it
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