Side Pannel
Lentil Nut Patties with Mushroom Vinaigrette
Lentil Nut Patties with Mushroom Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Beans
Ingredients List
- -JUDI M. PHELPS
- 2 tb Olive oil
- 1/4 lg Yellow onion; peeled and
- -minced
- 1 Clove garlic; peeled and
- -minced
- 1 sm Carrot; peeled and diced
- pn Dried thyme
- pn Powedered ginger
- 1 1/2 c Spiced Lentils; see separate
- -recipe
- 1 c Walnuts; finely chopped
- 1/4 c 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.
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.
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