01-03-2010, 07:47 PM
Join Date: Oct 2007
I made these for dinner tonight. They would be great with cheese but are also good without
Adapted from The Moosewood Cookbook
Preparation time: 35 minutes to prepare, 1 hour to chill, 15 minutes to cook
Yield: 4 to 6 servings
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* Delicious fried or broiled, with or without cheese melted on top.
* These freeze well after they are cooked.
* To save time, sauté the vegetables while the lentils are simmering.
3/4 cup dry lentils (any kind)
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon olive oil, plus extra for sautéing the patties
1 cup minced onion
4 large cloves garlic, minced
10 large mushrooms, minced
1/2 cup very finely minced walnuts
1 teaspoon salt
1/2 pound spinach, finely minced (optional)
1 teaspoon dry mustard
Freshly ground black pepper to taste
1/2 cup bread crumbs, wheat germ, or rolled oats
1. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar, and mash well.
2. Heat the oil in a medium-sized skillet. Add onion and sauté over medium heat for about 5 minutes. Add remaining ingredients except the bread crumbs, wheat germ, or oats, and sauté 5 to 10 minutes or until all the vegetables are tender. Add the sautéed mixture and bread crumbs, wheat germ, or oats to the lentils and mix well. Chill for about 1 hour before forming patties.
3. Form 4-inch diameter patties. (It might be easiest to do this if you wet your hands.) Heat a small amount of olive oil in a skillet, and sauté the patties on both sides until heated through and crispy. You can also just broil them for about 5 to 8 minutes on each side.
I made them with oats and flax instead of bread crumbs. I also didn't refrigerate first (didn't read the recipe well beforehand
) and they were still good. They are very filling and will make good leftovers.
Baby steps, getting back on track 2015. Moving the next 10 lbs by the end of the summer.
Maintaining 48 lb loss since 2008, working off regain to a sensible maintenance level. 65 lbs and counting!