Another recipe from a British vegan cookbook we saw in Tokyo.
Makes 8 patties
3 1/2 ounces (100 g) brown lentils
1 bay leaf and sprig of thyme
2 Tbs. (30 ml) olive oil
2 medium chopped onions
1 stick of chopped celery
4 chopped garlic clovers
9 ounces (250 g) chopped organic mushrooms
3 Tbs. (45 ml) chopped parsley
1 1/2 ounces (45 ml) organic hazelnuts or walnuts
1 tsp (5 ml) yeast extract
7 ounces (200 ml) breadcrumbs (or gluten free breadcrumbs)
1. Steam for 30 minutes: lentils, bay leaf, and thyme.
2. Remove the bay leaf and thyme.
3. Fry in oil 5 minutes: onions and celery.
4. Add the garlic, mushrooms, and parsley.
(a) 1/4 cup (60 ml) water
(b) yeast extract
(c) steam another minute
5. Add the breadcrumbs to the above mixture and form into 8 patties.
6. Fry on medium heat for about 5 minutes on both sides.
7. Serve warm or cold as a snack.
7. Serve warm or cold as a snack.
