One of my go-to Lenten recipes is Lentil – Olive – Mushroom
Patties. It’s easy, tasty and satisfying. If you prefer a heartier version, a
variation of this is listed below.
Lentil – Olive – Mushroom Patties
onion, chopped (about 1 cup)
white button mushrooms, cleaned and thinly sliced
ground black pepper
parsley, finely chopped
pitted kalamata olives (Note: If olives are too salty, rinse before
cooked lentils, (canned or dried, cooked lentils can be used)
unseasoned breadcrumbs, plus more for coating
olive oil for pan-frying
over medium-high heat. Sautė the onions for about 3 minutes or until they begin
to soften. Add mushrooms, garlic, black pepper, oregano, and parsley; sautė for
7 to 10 minutes, or until mushrooms are cooked. Remove from heat and allow to
cool for 10 minutes.
processor along with the olives, lentils, ½ cup breadcrumbs, and lemon juice.
Pulse until almost smooth, leaving some of the ingredients chunky for added
texture. Transfer mixture to a large mixing bowl and thoroughly combine.
- No additional salt is added
to this recipe since the olives are rather salty.
- VARIATION: For a heartier final product, add about 1/2 cup of pre-cooked brown rice, bulgur, or quinoa to the mixture in this step.
3 Using a ½ cup measure, divide the mixture into 5 equal
patties. Slightly flatten them and coat
each side in a little more of the bread crumbs. (This will create a nice crust
on the surface when cooked.)
plastic wrap; cover and refrigerate for about 20 minutes, or until ready to
over medium-high heat. Cook the patties for about 3 to 4 minutes on each side,
or until lightly golden brown and heated through.
350°F oven. Line a baking sheet with parchment paper sprayed with cooking
spray. Spray a little cooking spray on the top of each patty to keep them for
getting too dry; bake for 15 minutes. Turn them over and bake for an additional
12 to 15 minutes, or until lightly browned.