Lentil nut patties with mushroom vinaigrette

4 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
2 tablespoons Olive oil
¼ large Yellow onion; peeled and minced
1 Clove garlic; peeled and minced
1 small Carrot; peeled and diced
pinch Dried thyme
pinch Powedered ginger
1½ cup Spiced Lentils; see separate recipe
1 cup Walnuts; finely chopped
¼ cup Vegetable stock or water if necessary to thin the batter
Salt to taste
Freshly ground black pepper
Mushroom Vinaigrette #5 see separate recipe

Directions

Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion, garlic, and carrot, and saute for 5 minutes, stirring constantly. Add the thyme and ginger and saute gently for 2 minutes, until the vegetables are softened but not browned. Remove the pan from the heat and allow to cool.

Place 1 cup of the cooked lentils in the work bowl of a food processor and puree into a paste. Remove the lentils from the processor and place in a large mixing bowl. Add the walnuts, mixing well, then add the remaining lentils. If the mixture appears too dry or thick, add the vegetable stock, 1 tablespoon at a time, until the lentil batter is easy to handle, yet not too moist or thin. Season with salt and pepper. Divide the mixture into 8 equal portions and form into round patties. Heat the remaining oil in the skillet over medium-high-heat and saute the patties for 2 minutes on each side.

Remove the patties from the pan, drain on kitchen towels, and keep warm. Serve with Mushroom Vinaigrette #5. Makes 4 appetizer or 2 main course servings.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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