- 2 cups cooked lentils
- 1 tablespoon olive oil
- ½ red onion, diced ( or sub 1 large shallot)
- 4–6 garlic cloves, rough chopped
- 8 ounces mushrooms, sliced
- ½ cup rolled oats- gluten free if you prefer
- ½ cup walnuts ( or sub pecans or cashews)
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¾ teaspoon kosher salt
- 1 tablespoon ground flax ( or sub an egg)
- 3 tablespoons water ( leave this out if using the egg)
- 1 tablespoon Braggs Liquid Amino’s (or 2 teaspoons soy sauce)
- ¼ cup chopped parsley or cilantro
Cook ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
In the mean time, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, flax, water, (or egg) and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Scrap into a medium bowl and stir in the remaining whole lentils and fresh herbs.
Using wet hands form into 8-10 little cakes or 4-5 burger patties.
Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. (FYI This will ensure they don’t stick to the skillet. As they form a crust, they release from the pan almost naturally.)
Serve with the remaining mushrooms and optional Zhoug Yogurt ( vegan adaptable).
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