1 tbsp olive oil
1 medium onion
1 medium carrot
5 medium sized mushrooms
1/3 cup dry red lentils (70 gr)
2 tbsp cooked red kidney beans, mashed
3 tbsp peanuts (25 gr)
2 tbsp hazelnuts (17 gr)
1 tbsp soy sauce
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp black pepper
1/4 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
3/4 tsp salt (more to taste)
1 3/4 ounces steel cut oats (50 gr)
1 egg
2 cups water, divided
bread crumbs OR
quick oats as needed to make mixture stiff enough to handle
Trader Joes organic bread crumbs for coating
Cut the onion in chunks and pulse in food processor until finely chopped. Heat the oil in a large saucepan, and add onion. Saute’ 5 minutes, until tender.
Cut the carrot in chunks and pulse in food processor until finely chopped. Add mushrooms and pulse until they are also finely chopped. Add carrots and mushrooms to onions, then cook an additional 5 minutes.
Add peanuts and and hazelnuts to the food processor and pulse until finely chopped. Stir these into the saucepan, along with 1 cup water, lentils, kidney beans, soy sauce, lemon juice and zest and spices. Bring to a boil, then reduce heat to low and simmer 10 minutes.
Stir in oats and the additional 1 cup water (use less if possible). Simmer 20 minutes, stirring occasionally.
When oats are cooked, cool the mixture somewhat. Adjust the seasonings as needed. Add the raw egg and enough bread crumbs for the mixture to be of a manageable consistency and mix well (about 1/2 cup bread crumbs). Let the mixture sit for 10 minutes or so for the bread crumbs to absorb any liquid.
Form into 12 patties, coating them in additional bread crumbs as you work. Place them on a baking sheet coated with parchment paper. The patties could be frozen at this point, and then defrosted and cooked as needed.
These can be baked, but we prefer them fried in a large skillet until they are brown on each side (several minutes per side).