Lentil patties
5 patties
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Lentils, dried |
| ⅓ | cup | Carrot, shredded |
| 1¾ | cup | Water |
| ½ | cup | Celery; finely chopped |
| 1 | medium | Onion; finely chopped |
| 1 | teaspoon | Garlic; finely chopped |
| ⅓ | cup | Bulgur, uncooked |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Soy sauce |
| ½ | cup | Bread crumbs |
Directions
In 2 quart saucepan combine lentils, carrot, water, celery, onion and garlic. Cook over high heat until mixture comes to a full boil (4-5 min) Reduce heat to medium. Cover, continue cooking 10 minutes. Stir in bulgur. Cover, continue cooking, stirring occasionally until lentils and bulgur are tender and liquid is absorbed (10 - 15 min) Stir in salt, chili powder, ground pepper and soy sauce; mix well, mashing lentils *slightly*. Place in medium bowl; stir in bread crumbs. Let stand 20 minutes until it cools down, stir again.
Form mixture into 5 or 6 ½ inch thick patties.
Spray skillet with non stick cooking spray (do not use oil or butter) heat over medium high heat until hot. Reduce heat to medium, add 3 patties. Cook turning once until golden brown and heated through (4-6 minutes) Repeat with remaining patties. As Patties are browned, remove and place on rack while cooking others.
NOTE: Patties appear fragile at first, but they do "stiffen" if they stand for a few minutes. Freeze well, defrost before warming again.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 03-21-95