1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
1 serving egg replacer
2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided
Instructions
Heat olive oil in a large skillet over medium
heat. Add carrots, celery, mushrooms, walnuts,
parsley, thyme, salt, pepper and cayenne and cook,
stirring frequently, until softened, about 5
minutes; transfer to a large bowl.
In a food processor, purée 1 cup rice, lentils and
egg until smooth. Transfer to bowl with vegetables,
add remaining 1 cup rice and stir to combine. Form
lentil mixture into 10 to 12 patties, using about
1/4 cup of the mixture to make each one.
Heat 1 tablespoon oil in a large skillet over
medium high heat. Arrange half of the patties in
skillet and cook, flipping once, until golden and
crisp, 8 to 10 minutes total. Transfer to a paper
towel-lined plate and repeat process with
remaining sunflower oil and patties. Serve hot.
Originally Submitted
12/13/2012
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