Recipe: Roasted Mushroom & Lentil Patties

by Theresa Greenwell, International Science


These tasty patties are great for vegetarians or any individual following a meat restricted diet.
·         ½ cup dried red lentils
·         2 cups fresh mushrooms sliced
·         2/3 cup walnuts, chopped
·         1 medium onion
·         1 egg
·         1 tbsp. Worcestershire sauce
·         2 tbsp. soy sauce
·         1 tsp. Italian seasoning
  1. Pre-heat oven to 375° F.
  2. Cook lentils in boiling water for 10 minutes.  Reduce heat to low and continue cooking for 15 minutes. Drain lentils and allow these to cool.
  3. Finely chop the onion, mushrooms and walnuts.
  4. In a large mixing bowl combine lentils, onion, mushrooms, walnuts, egg, Worcestershire sauce, soy sauce and Italian seasoning.
  5. Form mixture into 4 evenly sized patties (shaped by hand or biscuit cutter).
  6. Spray baking tray with non-stick cooking spray.  Place patties on baking tray.
  7. Bake patties for 25-30 minutes. Serve with lightly grilled/baked vegetables or green salad.

Nutritional information (approximately per serving)
Calories: 250
Protein: 11 g
Fat: 12 g
– Saturated: 1 g
Carbohydrate: 26 g
– Fiber: 11 g
Sodium: 522 mg