Crispy Mushroom Lentil Patties
Serves 410 mins prep60 mins cook
These crispy mushroom lentil patties came about from a desire to use up a stock of lentils and an accidental longer bake time, resulting in a perfectly crispy crust and tender, flavorful inside. Served with a homemade Tzatziki Sauce.
0 servings
What you need
tsp olive oil
cup red onion
tsp paprika
tsp fresh garlic
tsp lemon juice
tsp chili powder
tsp black pepper
tbsp cucumber
tsp cayenne pepper
tsp salt
tsp garlic powder
tsp cumin powder
cup mushrooms
cup rolled oats
cup dried lentils
tsp pepper
Instructions
Preheat oven to 400°F. Rinse lentils until water runs clear. Boil in 1½ cup water in a small pot over medium heat, stirring occasionally, until tender, about 20 min. Set aside to cool. Heat oil on a skillet over medium and fry onions, garlic and mushrooms till cooked, 5 min. Add ¼ cup water if needed. Let cool. Pulse oats in a food processor for 30 sec to make oat flour. Combine lentils, mushrooms, oats and spices in a bowl and mix. Transfer to food processor and pulse to form a coarse-grainy paste, about 15 sec. Divide mixture into 4 and flatten into disks (3” diameter and ½” thick) using hands. Bake for 30-35 min, flipping halfway. Mix sauce ingredients in a small bowl. Dip and enjoy the crisp while still warm!View original recipe