lentil-walnut burgers
 
3/4 cup  dry lentils
1-1/2 cup  water
2 Tbsp  cider vinegar
1 Tbsp  peanut oil or olive oil
1 cup  onion, finely minced
4 large  cloves garlic, minced
10 large  mushrooms, minced
1/2 cup  walnuts, very finely minced
1 tsp  salt
 
  optional
1/2 lb.  fresh spinach, finely minced
1 tsp  dry mustard
  fresh black pepper, to taste
1/2 cup  fine dry breadcrumbs or wheat germ
 
place lentils and water in a small saucepan and bring to a boil. lower the 
heat and simmer, partially covered, for about 30 minutes, or until the 
lentils are soft and the liquid is gone. transfer to a medium-sized bowl, 
add vinegar, and mash well. heat oil in a medium-sized skillet. add onions 
and saute over medium heat for about 5 minutes. add all remaining 
ingredients except breadcrumbs or wheat germ, and saute 5 to 10 minutes, 
or until all the vegetables are tender. add the saute and crumbs to the 
lentils and mix well. chill for about an hour before forming patties. form 
4-inch-diameter burgers. fry in a small amount of hot oil on both sides 
until heated through and crispy on the outside, or broil for 5 to 8 
minutes on each side. 
 
notes : you can saute the vegetables while the lentils cook. the burgers 
can be made up to several days in advance and stored in the refrigerator 
until just before cooking. uncooked burgers can be individually wrapped 
and frozen. defrost before cooking. serving size : 4-6 
 
 
 
 
(ID: 78539) Mirror: rec.food.recipes: Mon, Jul 21, 2003


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