My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Sandra Organ, Corps de Ballet.
- 1 1⁄2 cups dry lentils
- 1⁄2 lb fresh mushrooms
- 1 small green pepper
- 1 stalk celery
- 1 small carrot
- 2 garlic cloves
- 1 small onion
- 1 cup walnuts
- 1 tablespoon margarine
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon chili powder
- 1⁄2 teaspoon dry mustard
- 2 tablespoons tomato paste
- 1⁄4 cup raw rolled oats
- 2 eggs, beaten
- 1 dash Worcestershire sauce
- 5 slices cheddar cheese
- Soak lentils overnight in enough water to cover.
- Cook lentils in boiling water until tender; drain.
- Finely dice the mushrooms, green pepper, celery, carrots, garlic, onion, and walnuts.
- Saute the vegetables and walnuts in margarine. Add salt, black pepper, chili powder, and mustard and stir well.
- In a bowl, mix sauted vegetables, lentils, and rolled oats. Mash together moderately.
- Add tomato paste, eggs, and Worcestershire and mix well.
- Form into 5 large flat patties.
- Broil until browned and crispy, about 6-8 minutes on each side.
- Top each patty with a slice of cheddar and return to the broiler until cheese is melted.
Great taste and very filling, I'll definitely be making these again. I made a smaller portion than mentioned, scaled everything down, but found the result quite wet, so needed to add some additional oats, and breadcrumbs to help bind it all together. Still licking my lips while I'm writing this :-)
Tasty and packed with iron. I think they need just a little more spice to add some additional flavor, but I'm not sure what spice to recommend. I think that goat cheese might taste good, too, if you mix it in before forming the patties. Also, this made 8 very large patties for us. Made for ZWT8.
These taste wonderful and are very satisfying. I wish that I had read the reviews before making them blush because the mixture is very soft and wet when made into the patties. I couldn't use the broiler because mine is like a BBQ grill with widely spaced bars and these patties would have fallen right through. Even using the pan fry method I had to leave them cooking longer than I would have liked before I could turn them and they got waaay over dark. A drier mixture would have solved that problem and I would happily have added the flour (I will add some to the leftover mix before using again). They taste great and make a very enjoyable sandwich. Don't let the list of ingredients put you off because they aren't at all difficult to make. I used the food processor to do the mashing so that took almost no time.