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    You are in: Home / Recipes / Mushroom Lentil Patties Recipe
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    Mushroom Lentil Patties

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Irmgard's Note:

    These were the first ever veggie patties that I have ever eaten and they are terrific, whether served with rice and a salad for dinner or in a whole wheat kaiser garnished with lettuce, tomato and mayonnaise for lunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
    2. 2
      In a skillet, heat 1 tablespoon of oil over medium-high heat; fry the mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until no liquid remains, about 5 minutes.
    3. 3
      Add to the food processor.
    4. 4
      Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
    5. 5
      Mix in the bread crumbs and parsley.
    6. 6
      Form into 8 1/2-inch thick patties.
    7. 7
      In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Mushroom Lentil Patties

    Serving Size: 1 (276 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 737.7
     
    Calories from Fat 208
    28%
    Total Fat 23.2 g
    35%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 237.7 mg
    9%
    Total Carbohydrate 95.0 g
    31%
    Dietary Fiber 44.1 g
    176%
    Sugars 6.3 g
    25%
    Protein 41.5 g
    83%

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