Mushroom Lentil Patties
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 281 |
| pro | 13 g |
| total fat | 13 g |
| sat. fat | 1 g |
| carb | 32 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 473 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 38 |
| vit A | 2 |
| vit C | 15 |
| folate | 94 |
Serve these sizzling vegetarian patties with iron-rich Spinach Sprout Salad (see recipe link below).
Ingredients
- 3/4 cup walnuts
- 2 tbsp vegetable oil
- 4 cups sliced mushrooms
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (19 oz/540 mL) lentils, drained and rinsed
- 2 tsp Worcestershire sauce, optional
- 1/4 cup dry bread crumbs
- 1/4 cup chopped fresh parsley
Preparation
In skillet, toast walnuts until fragrant, 5 minutes; transfer to food processor. In same skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook mushrooms, onion, garlic, thyme, salt and pepper until liquid is evaporated, 5 minutes. Add to food processor. Add lentils, and Worcestershire sauce (if using); pulse to combine. Mix in bread crumbs and parsley. Form into eight 1/2-inch (1 cm) thick patties.
In same skillet, heat remaining oil over medium heat; fry patties, in batches, until crusty, about 4 minutes per side.
Additional information : Serve with: Spinach Sprout Salad
Source : Canadian Living Magazine: September 2003
- Keywords : Dinner; Main Course; Vegetarian; Fry; Lentils; Mushrooms; Walnuts;
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