Lentil Nut Patties With Mushroom Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 tbsp: Olive oil,
1/4 large: Yellow onion, peeled and minced
1 Clove: garlic, peeled and minced
1 small: Carrot, peeled and diced
pn Dried thyme,
pn Powedered ginger,
1 1/2 cup: Spiced Lentils, see separate recipe
1 cup: Walnuts, finely chopped
1/4 cup: Vegetable stock or water if necessary to thin the batter,
Salt to taste,
Freshly ground black pepper,
Mushroom Vinaigrette #5 see separate recipe,
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
Source from luhu.jp
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
Source from luhu.jp