Lentil Nut Patties with Mushroom Vinaigrette

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Lentil Nut Patties with Mushroom Vinaigrette Ingredients

2 tb Olive oil	1 1/2 c Spiced Lentils; see separate
1/4 lg Yellow onion; peeled and	1 c Walnuts; finely chopped
1 Clove garlic; peeled and	1/4 c Vegetable stock or water
1 sm Carrot; peeled and diced	Salt to taste
pn Dried thyme	Freshly ground black pepper
pn Powedered ginger	Mushroom Vinaigrette #5

Instructions for Lentil Nut Patties with Mushroom Vinaigrette

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeansCuisine: Uncategorized

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