Lentil Cakes (Patties)
Description
This lentil cake (patties) recipe uses soup mix for seasoning and nuts for texture. Serve them with tomato or mushroom sauce or on a bun with fixings.
Ingredients
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2 1/2 cups water
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1 cup dry brown lentils
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1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
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1/2 cup chopped walnuts
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2 eggs, beaten
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1/4 cup milk
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1 (1 ounce) envelope dry onion soup mix
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1/2 teaspoon poultry seasoning
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1 cup seasoned dry bread crumbs
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2 tablespoons vegetable oil
Directions
1
Place water and lentils in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2
Combine cooked lentils, nutlike cereal nuggets, walnuts, eggs, milk, onion soup mix, and poultry seasoning in a large bowl; mix well using your hands. The mixture will be very thick. Set aside for 30 minutes, or refrigerate 8 hours to overnight.
3
Place bread crumbs in a shallow bowl. Heat oil in a large skillet over medium heat. Form lentil mixture into balls using an ice cream scoop; drop into bread crumbs and coat while flattening into patties. Add patties to the skillet; cook until nicely browned, about 5 minutes per side, depending on thickness of the patties.