Ingredients:
1 cup dry lentils
2 1/2 cups water
1 bay leaves
1/2 cup diced onions
1/2 cup diced celery
1 tablespoon vegetable oil
1 tablespoon chopped fresh tarragon
2 teaspoons chopped marjoram
1 teaspoon cumin
1/2 teaspoon dark sesame oil
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup rolled oats
3/4 cup dry breadcrumbs
Directions:
In medium saucepan, simmer the lentils in water with the bay leaf until the lentil skins split easily, about 45 minutes.
Meanwhile, cook the onion and celery in the vegetable oil, stirring until soft, about 5 minutes.
Remove from heat and stir in the remaining ingredients except the oats and bread crumbs.
Process the oats in a blender or food processor until finely ground.
Combine the oats and bread crumbs with the lentil mixture.
Shape the mixture into 12 patties while it’s still warm.
(Freeze at this point) Bake at 400 degrees on non-stick baking sheet (sprayed with Pam) for about 15 minutes or until lightly browned.
Servings: 12
Time preparation: 15 min.
Time total: 75 min.