Mushroom Lentil Patties

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup walnuts
• 2  tablespoons  vegetable oil
• 4  cups mushrooms, sliced
• 1  onion, chopped
• 1  garlic clove, minced
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (19 ounce) can lentils, drained and rinsed
• 2  teaspoons Worcestershire sauce
• 1⁄4 cup  dry breadcrumbs
• 1⁄4 cup fresh parsley, chopped

Directions

1. In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
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. Add to the food processor.
4. Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
5. Mix in the bread crumbs and parsley.
6. Form into 8 1/2-inch thick patties.
7. In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.