Yield: 8 servings
|¾ cup||Lentils; uncooked|
|1 medium||Onion; sliced|
|1 teaspoon||Basil, dried|
|1 teaspoon||Mustard, Dijon|
|1 tablespoon||Soy sauce|
|3 tablespoons||Vinegar, apple cider|
|5½ ounce||V-8 vegetable juice, low- sodium|
|1 cup||Cornmeal or corn flour, finely ground|
|2 cups||Potatoes; coarsely grated|
|4||Garlic cloves; minced|
|¼ cup||Parsley; finely chopped|
Heat grill or preheat oven to 425 degrees.
Place lentils and water in a large saucepan and bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Add onion, cayenne, black pepper and basil. Continue cooking for 15 minutes.
In a medium size bowl, mix mustard and soy sauce until smooth. Add vinegar and vegetable juice and mix well.
Add cornmeal and stir to combine. Set aside.
Add potatoes to lentil mixture and cook over medium heat for 3 minutes, stirring constantly. Add garlic, parsley and cornmeal mixture to lentil mixture, and cook for 3 minutes stirring contantly.
Remove from heat and set aside until cool enough to handle.
Form mixture into patties and grill over hot coals or bake in oven on a lightly oiled aking sheet for 25 minutes, turning once.
Per serving: 186 cal; 8 g prot; 79 mg sod; 34 g carb; 3 g fat. 0 chol; 35 mg calcium
From the files of DEEANNE