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|Lentil Cakes (Patties)|
"These exquisite patties have undergone several changes in view that I first tried them. I actually have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a flowery dinner. I like them great fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or exact domestic-made bread!"
- 1 cup dry brown lentils
- 2 half of cups water
- 1/four cup milk
- 1 cup wheat and barley nugget cereal (e.G. Grape-Nuts™)
- 1 (1 ounce) envelope dry onion soup blend
- 1/2 teaspoon hen seasoning
- 2 eggs, crushed
- half of cup chopped walnuts
- 1 cup pro dry bread crumbs
- 2 tablespoons vegetable oil
|Prep : 30M||Cook : 8M||Ready in : 1H|
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce warmness to low, and simmer until tender, about half-hour. Drain.
- In a massive bowl, blend together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and chicken seasoning. Mix nicely the use of your palms, as the aggregate might be very thick. Let stand for 30 minutes, or refrigerate in a single day.
- Heat oil in a massive skillet over medium heat. Use an ice cream scoop to element out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat at the same time as knocking down into patties. Fry burgers within the hot skillet till properly browned on each sides, approximately 5 mins consistent with side, depending at the thickness of the patties.
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