| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Appetizers, Beans |
4 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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