Recipe by loof
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.
Top Review by Spablue
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 :-)
- 354.88 ml dry lentils
- 226.79 g fresh mushrooms
- 1 small green pepper
- 1 stalk celery
- 1 small carrot
- 2 garlic cloves
- 1 small onion
- 236.59 ml walnuts
- 14.79 ml margarine
- 2.46 ml salt
- 1.23 ml black pepper
- 4.92 ml chili powder
- 2.46 ml dry mustard
- 29.58 ml tomato paste
- 59.14 ml raw rolled oats
- 2 eggs, beaten
- 0.25 ml Worcestershire sauce
- 5 slice cheddar cheese
Directions See How It's Made
- 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.