Lentil Walnut Burgs

Source

Ingredients

Display units in Metric

2	tsp	olive oil
1	small	white onion finely chopped
¹⁄₄	cup	celery chopped
¹⁄₄	cup	walnuts chopped
1	tbsp	parsley chopped
¹⁄₂	tsp	sea salt + pepper
¹⁄₈	tsp	cayenne (optional)
2	cups	quinoa cooked
1 ¹⁄₂	cups	lentils cooked
1		egg lightly beat

Heat oil in a large skillet over medium heat. Add onion, celery, walnuts, parsley, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tbsp oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

Heat oil in a large skillet over medium heat. Add onion, celery, walnuts, parsley, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.
In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.
Heat 1 tbsp oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

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