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Lentil Sandwiches
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these with Apricot Salsa or Celery Salsa for a fabulous summer main dish, and this is a good way to use some of those already cooked lentils from another use. Makes about 6 patties.
3/4 cup cooked lentils
3-4 cloves garlic, finely diced
1-2 green onions, finely diced
1 fresh carrot, finely diced or finely shredded
1 cup fresh spinach leaves, torn into small pieces
1/4 cup fresh parsley, finely diced
1/2 teaspoon sea salt
freshly ground pepper
1 teaspoon cumin
1 tablespoon prepared mustard, or horseradish mustard
1 tablespoon catsup or tomato paste (or Apricot Salsa!)
1 egg, whisked well
3/4 cup oatmeal (uncooked)
1/2 cup bread crumbs, for coating (Panko)
oil or butter for frying
bread slices or burger buns, as desired
toppings, as desired (Apricot Salsa!)
fresh greens
First cook the lentils, which usually takes about 30 minutes, and allow them to cool about 15 minutes. (You only need about 3/4 cup cooked lentils, but you might as well cook a standard recipe for them and have some for other things such as salads, etc.) Dump the 3/4 cup of lentils into a large bowl and add the chopped garlic, onion, carrot, spinach, parsley, salt, pepper, cumin, mustard and catsup and blend well. Stir in the egg. Add enough oatmeal to blend nicely and to be able to shape the mixture into patties that will hold loosely together. Sprinkle each with bread crumbs. In a heavy bottomed saute pan, heat enough butter or oil to nicely coat the bottom. Saute the patties, usually about 2-3 minutes per side. Remove to a plate. Assemble your sandwiches as desired, or simply enjoy the patties with a flavorful topping such as Apricot Salsa and lots of greens surrounding! Open-faced sandwiches work nicely, as well!
Recipe created 2012-07-03.
