INGREDIENTS
1 cup lentils
3 cups water or chicken/veggie stock
1 cup yellow onion, minced
1 Tbls garlic, minced
1 tsp. coriander ground
Pinch of turmeric
1 tsp minced thyme, fresh
½ cup minced mushrooms
½ cup mushrooms sliced thin for garnish
¼ cup (1large shallot, 2 medium ) cut into rings for garnish
2 each scallions, slivered
2 tsp Kosher Salt
¼ tsp Black pepper, fresh ground ideally
1 cup of garbanzo bean flour for dusting and adding as a binder (or, whatever flour you have)
Olive/vegetable oil or butter for cooking
3 cups water or chicken/veggie stock
1 cup yellow onion, minced
1 Tbls garlic, minced
1 tsp. coriander ground
Pinch of turmeric
1 tsp minced thyme, fresh
½ cup minced mushrooms
½ cup mushrooms sliced thin for garnish
¼ cup (1large shallot, 2 medium ) cut into rings for garnish
2 each scallions, slivered
2 tsp Kosher Salt
¼ tsp Black pepper, fresh ground ideally
1 cup of garbanzo bean flour for dusting and adding as a binder (or, whatever flour you have)
Olive/vegetable oil or butter for cooking
DIRECTIONS:
1. In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, minced mushrooms and fresh thyme
2. Add water or stock, lentils, salt and pepper.
3. Simmer on medium high for 30 minutes until peas tender.
4. Puree 2/3 of the mixture then add back the remaining lentils and slivered scallions.
This base should be tight and the consistency of sticky rice. Add garbanzo bean flour or All Purpose flour to tighten if too wet still.
5. Adjust seasoning and cool mixture for one hour or ideally overnight.
6. Divide the mashed lentils into 4 portions then form into patties and roll in garbanzo bean flour then pan fry in vegetable oil
7. Right before cooking the patties, sear up the mushroom and shallots with butter and salt, reserve for garnish.
1. In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, minced mushrooms and fresh thyme
2. Add water or stock, lentils, salt and pepper.
3. Simmer on medium high for 30 minutes until peas tender.
4. Puree 2/3 of the mixture then add back the remaining lentils and slivered scallions.
This base should be tight and the consistency of sticky rice. Add garbanzo bean flour or All Purpose flour to tighten if too wet still.
5. Adjust seasoning and cool mixture for one hour or ideally overnight.
6. Divide the mashed lentils into 4 portions then form into patties and roll in garbanzo bean flour then pan fry in vegetable oil
7. Right before cooking the patties, sear up the mushroom and shallots with butter and salt, reserve for garnish.
8) - OPTIONAL - some people prefer using an egg as a binder...give that a try if you'd like
Serving suggestions: Use in place of beef for a healthy burger or at breakfast as a base to a poached or fried egg on a bed of sautéed garlic greens
Prep time: 5-10 minutes
Cook Time: 30 minutes plus 5 minutes for the patties once formed
Nutrition Facts: Calories 331 | Total Fat 6 g | Saturated Fat 0.5 g | Cholesterol 0 mg | Sodium 595 mg | Carbohydrates 52 g | Dietary Fiber 20g | Protein 20 g
No comments:
Post a Comment