Forgive me if I seem to be dwelling on the topic of
lentils, but they’re incredibly versatile and healthy.
Here’s another patty-style lentil recipe that’s suitable
for Lent, or any other time of year. Hope you’ll like it!
|Lentil-Olive-Mushroom Patties |
Lentil – Olive – Mushroom Patties
Yield: 5 patties
onion, chopped (about 1 cup)
white button mushrooms, cleaned and thinly sliced
ground black pepper
¼ cup fresh
parsley, finely chopped
pitted kalamata olives
cooked lentils, (canned or dried, cooked lentils can be used)
1/2 cup unseasoned breadcrumbs, plus more for coating
fresh lemon juice
olive oil for pan-frying
1. Heat 1 Tbsp. olive oil in a large, non-stick skillet
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.
2 .Place cooled onion-mushroom mixture into the food
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.
NOTE: No additional salt is added to this recipe since the olives are rather salty.
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 breadcrumbs.(This will create a nice crust on the surface when cooked.)
4. Place the shaped, coated patties on a plate lined with
plastic wrap; cover and refrigerate for about 20 minutes, or until ready to cook.
5. Heat 2 Tbsp. olive oil in a large, non-stick skillet
over medium-high heat. Cook the patties for about 3 to 4 minutes on each side, or
until lightly golden brown and heated through.
NOTE: The patties can also be baked in a preheated 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.
VARIATION: About 1/2 cup of pre-cooked brown rice, bulgur, or quinoa may
be added to the mixture in step #2 for a heartier final product.