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| Lentil Nut Patties With Mushroom Vinaigrette Recipe |
Category: Appetizers
Rating:
N/A
Servings: 4
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Ingredients
2 tablespoon olive oil
1/4 large yellow onion; peeled and minced
1 clove garlic; peeled and minced
1 small carrot; peeled and diced
1 pinch dried thyme
1 pinch powedered ginger
1 1/2 cup spiced lentils; see separate recipe
1 cup walnuts; finely chopped
1/4 cup vegetable stock or water if necessa; ry to thin the batter
1 salt to taste
1 freshly ground black pepper
1 mushroom vinaigrette #5 see separat; e recipe
Cooking 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@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
appetizers,beans
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