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Categories:
lentils fresh mushrooms green pepper celery carrot garlic onion walnuts margarine salt black pepper chili powder dry mustard tomato paste rolled oats eggs Worcestershire sauce Cheddar cheese
Viewed: 26 - Published at: 6 years agoIngredients
- 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
Method
- 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.
