Lentil Soup and Patties
I like to start out with lentil soup or stew:
bag of lentils, sorted and washed
water to cover plus an inch or two
couple packages of George Washington's Brown Seasoning (or you could probably use bullion)
few shakes of soy sauce
leftover brown rice if available
can of tomato chunks
simmer until done--30-45 minutes
delicious with hot cornbread and cold milk
Then I use the leftovers to make vegetarian patties or "burgers":
some of the leftover lentils, smushed
diced onion if desired
shake of soy sauce
splash of oil
nut meal and/or textured vegetable protein if desired
(these make the patties more chewy)
Fry in hot skillet into the shape you want. You cannot "form" these like hamburgers. Spoon the mixture into your frying pan, flatten, then fry and turn to finish.
Good in sandwiches (as a "burger") or layered with mushroom soup as a casserole.
Sorry I couldn't give you amounts--I just use "more" or "less" depending on how much I'm making. However, to get the patties to stick together, you may need more eggs than you'd have thought the first time around.
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