Lentil Nut Patties
Instructions:
These vegetarian “burgers†are a great vehicle for mango chutney, ketchup, bottled chili sauce, salsa, or any mayonnaise . 3â„4 cup dried brown lentils, rinsed and picked over for small stones 1 tablespoon unsalted butter 1 medium onion, chopped 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt 1â„2 teaspoon turmeric 1â„2 teaspoon ground cinnamon 1â„4 teaspoon ground cloves 11â„2 cups toasted walnut pieces 2 large egg yolks 2 tablespoons whole wheat fl our, plus additional for rolling the patties 2 to 3 tablespoons canola oil, or more as necessary
Makes about a dozen patties
- Bring a large saucepan of water to a boil over high heat. Stir in the lentils, reduce the heat, and simmer until the lentils are so tender you can mash them with a fork, about 40 minutes.
- Meanwhile, melt the butter in a large skillet over low heat. Add the onion and cook slowly, stirring frequently, until golden, about 10 minutes. Add the garlic and continue cooking until aromatic, about 1 more minute.
- Drain the lentils and place them in a food processor fi tted with the chopping blade. Add the entire contents of the skillet along with the cumin, ginger, salt, turmeric, cinnamon, and cloves. Pulse once or twice, just to combine.
- Add the walnut pieces, egg yolks, and fl our. Process until fairly smooth, scraping down the sides of the bowl as necessary. Scrape the mixture into a large bowl and set aside to cool and stabilize for 15 minutes.
- Dust your hands with fl our, then roll 3 full, rounded tablespoons of the mixture into a ball. Roll it lightly in some more fl our placed on a plate, then fl atten and compress slightly into a patty. Set aside and continue making more patties.
- Heat a large skillet, preferably nonstick, over medium heat. Swirl in 1 tablespoon canola oil, then slip as many patties into the pan as will comfortably fi t in one layer. Fry until lightly browned, about 3 minutes, pressing the patties down once or twice with a fl at metal spatula. Flip and fry until the other side has browned somewhat, about 3 more minutes. Transfer to a wire rack to drain, then add another tablespoon of oil to the skillet and continue frying more patties.