Vegan Black Lentil Patties with Mushrooms
Ingredients:
- 1 cup black lentils
- ½ cup walnuts
- ½ cup parsley
- 3 tbsp date syrup (silan) or sub with maple or agave syrup
- 1 tsp salt
- ¼ tsb freshly ground black pepper
- Olive oil, for greasing the baking tray
For the sautéed mushrooms and onions:
- 1 medium onion finely chopped
- 0.5 lb (200g) fresh mushrooms, finely chopped finely chopped
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 3-4 sprigs thyme leaves only
- pinch of salt
- Pinch of freshly ground black pepper
Instructions:
- Soak the lentils: Rinse the lentils well, then soak in plenty of fresh water for at least 8 hours in the fridge, don't skip this step, since the lentils are never boiled, soaking is what softens them before baking (see Notes for a shorter option). If possible, change the water once or twice during that time. Rinse again and drain well.
- Prep the oven: Preheat to 350°F (180°C). Line a baking tray with parchment paper or a silicone mat and grease lightly with olive oil.
- Sauté the mushrooms: Heat 2 tbsp olive oil in a skillet. Add the chopped onion and sauté, stirring, for about 5 minutes, until soft and slightly transparent. Add the mushrooms, garlic, and thyme. Season with a pinch of salt and pepper. Cook for another 10 minutes over medium heat, stirring occasionally. Set aside.
- Blend the base: In a food processor, combine the soaked lentils, walnuts, parsley, date syrup, salt, and pepper. For a smoother, kid-friendly texture, add the mushroom mixture here too, otherwise keep it separate. Process until you get a sticky paste, stopping to scrape down the sides as needed. If you kept the mushrooms separate, transfer the lentil mixture to a bowl and mix them in now.
- Shape and bake: Form the mixture into patties, about 2 inches (5cm) wide. Place on the prepared tray and bake for about 25 minutes, until golden and firm. Serve with tahini or your favorite dipping sauce. Enjoy!
Notes:
- Soaking the lentils for the full 8 hours isn't optional here, it's what softens them before baking since they're never boiled. Short on time? Soak in boiling water for just 30 minutes instead, but the patties will come out with a softer texture.
- Make sure to finely mince the onion and mushrooms, it's important for the patties holding together.
- The date syrup can be swapped for maple syrup or agave, or left out entirely if you're not into sweet-and-savory (see FAQ).
- Prefer to fry instead of bake? Cook the patties in olive oil over medium-low heat until golden on both sides.
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