3tbspdate syrup (silan), sub it with maple or agave syrup
1tspsalt
¼tsbground black pepper
olive oil for oiling the baking tray
for the sautéed mushrooms and onions -
1medium onion, finely chopped
200 gr/ 0.5 pound fresh mushrooms, finely chopped
2tbspolive oil
2garlic cloves, crushed
3-4 sprigs of thyme, leaves only
pinch of salt, pinch of ground black pepper
Instructions:
Start with rinsing the lentils well. Then, soak the black lentils in plenty of fresh water for at least 8 hours. If possible, it will be best to change the water once ot twice during that time. After that rinse the lentils and drain excess water.
Preheat the oven to 350°F/180°C. Prepare a baking tray lined with baking paper or silicone mat and oiled with a little olive oil.
Saute the mushrooms - heat 2 tbs of olive oil in a skillet. Add the finely chopped onions and saute, while stirring, for about 5 minutes, until the onions are slightly transparent and soft. Add finely chopped mushrooms, crushed garlic and thyme leaves. Season with a pinch of salt and a pinch of ground black pepper. Saute on a medium heat for another 10 minutes, stirring occasionally. Keep aside.
In a food processor, place the black lentils (after soaking, washing and draining), walnuts, parsley, date syrup (silan), 1 tsp of salt and ¼ tsp of ground black pepper. If you want the patties to be in a smooth texture (e.g for kids) add also the mushrooms mixture to the food processor, otherwise leave the mushroom mixture aside. Grind it until a sticky paste is formed. If necessary - stop occasionally the food processor to scrape the sides.If you didn't add the mushroom mixture to the food processor - tranfer the lentil mixture to a mixing bowl, add the sauteed mushrooms and mix well.
Form out of the mixture flattened patties, about 5 cm/2-inch diameter. Place it on the lined baking tray and bake for about 25 minutes, till the patties are golden and firm. Serve with tahini or any other dipping sauce on the side. Enjoy!
Notes:
Although I recommand to soak the lentils for the full 8 hours, there is a shortcut for it - soak the lentils in boiling water for about half an hour. Keep in mind that this way the patties will change its texture and will be more dense, though still delicious!
Make sure to finely mince the onion and the mushrooms - it's important for the stability of the patties.
The patties can be freezed easily. Prefer defrosting it in room temperature.
If desired, it's possible to fry the patties. Prefer to do it in olive oil, on a medium to low heat.