Ingredients: |
Ingredients: 3/4 c. dried brown lentils, rinsed and picked over
2 1/2 tsp. table salt
3/4 c. bulgar wheat
2 T. vegetable oil
2 medium onions, chopped fine (about 2 cups)
1 large celery rib, chopped fine (about 1/2 cup)
1 small leek--white and light green parts only, chopped fine (about 1/2 cup)
2 medium cloves garlic, minced (2 teaspoons)
1 pound cremini or white mushrooms, cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
1 c. raw unsalted cashews
1/3 c. mayo
2 c. panko (Japanese bread crumbs)
ground black pepper
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Directions: |
Directions:1. Simmer lentils, 3 cups of water, and 1 tsp. salt until lentils are just beginning to fall apart, about 25 minutes. Drain in a fine-mesh strainer. Lay out on paper towels and pat dry. Cool lentils to room temp.
2. Bring two cups of water and 1/2 tsp salt to boil. Stir in bulgur wheat. Cover, remove from heat and let sit for 20 mins. Drain in fine-mesh strainer and press to remove extra liquid. Set wheat aside.
3. Stir-fry onion, celery, leek, and garlic in one tablespoon oil until veggies begin to brown, about 10 minutes. Set veggies aside to cool. Stir-fry mushrooms in one tablespoon oil until brown and dry, about 12 minutes.Set mushrooms aside to cool.
4. Process cashews in food processor until finely chopped, about 15 seconds. Add wheat, lentils, veggies, mushrooms, and mayo. Pulse until combined and course, about 15 to 20 seconds. Stir in panko, 1 teaspoon salt, add pepper.
5. Scoop 1/2 cup portions and form into a well packed patties, 4-inch diameter and 1/2-inch thick. Lay patties on paper towels.
Can be refrigerated for 3 days or frozen for future use.
6. Cook on oiled surface for 4-5 minutes per side until well browned. |
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