Ingredients
Quantity | Ingredients |
---|---|
1 tbsp | canola oil |
1 cup | chopped onion |
4 cups | thinly sliced mushrooms |
2 tbsp | balsamic vinegar |
2 cups | shredded carrot |
1 1/2 cup | cooked or canned (drained and rinsed well) brown lentils |
1/2 cup | whole wheat bread crumbs |
1/2 cup | large-flake rolled oats |
1/4 cup | ground flaxseed |
1/4 cup | slivered almonds, coarsely chopped |
2 | eggs, beaten |
1 tbsp | Dijon mustard |
1/2 tsp | coarse sea salt, or to taste |
1/8 tsp | cayenne pepper, or to taste |
Freshly ground black pepper, to taste |
Directions
- Heat oil in a skillet over medium heat. Add onions and sauté for 8 to 10 minutes.
- Add mushrooms; sauté for another 8 to 10 minutes or until all the moisture from the mushrooms has evaporated and the pan begins to dry out.
- Transfer mushrooms and onions to a large mixing bowl.
- Deglaze the skillet by pouring in the balsamic vinegar and scraping the bottom to lift up any onion or mushroom bits.
- Pour the vinegar mixture over the mushrooms.
- Preheat oven to 350°F (180°C).
- Add the carrots, lentils, bread crumbs, oats, flaxseed, almonds, eggs, mustard, sea salt and cayenne pepper to the bowl.
- Stir until well combined with the mushrooms and onions. Season with black pepper.
- Spray a baking sheet with cooking spray. With your hands, form mushroom and lentil mixture into 8 patties. Place on baking sheet; bake for 20 to 25 minutes, or until they are cooked through and begin to brown.
Serves 4.
NUTRITION per 2 patties: 206 cal, 10 g pro, 8 g total fat (1 g saturated fat), 27 g carb, 6 g fibre, 37 mg chol, 260 mg sodium
Source: Leslie Beck's Healthy Kitchen