Yield: 5 patties
|⅔ cup||Lentils, dried|
|⅓ cup||Carrot, shredded|
|½ cup||Celery; finely chopped|
|1 medium||Onion; finely chopped|
|1 teaspoon||Garlic; finely chopped|
|⅓ cup||Bulgur, uncooked|
|½ teaspoon||Chili powder|
|1 teaspoon||Soy sauce|
|½ cup||Bread crumbs|
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