Worcestershire almonds and lentil mini veggie patties
Ingredients
- 540 ml brown lentils, rinsed with cold water and strained
- ½ cup onion, diced
- 1 cup white mushrooms, sliced
- 2 cloves garlic
- ½ cup naturSource Worcestershire Almonds, finely chopped or powdered using a food processor
- 1 cup Panko breadcrumbs
- 1 large egg
- 1 tbsp mustard
- 1 tsp Tamari or Soy Sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
Directions
- Preheat oven at 220C (425F) and line baking sheet with parchment paper and oil slightly
- Sauté onion and mushroom in pan with oil until golden, about 10 min on medium heat. Add the garlic and cook another minute, then remove from heat and place in a bowl to cool
- Add lentils, cooled veggies, egg, mustard, Tamari sauce, garlic and onion powder, black pepper and ½ cup of Panko to the food processor with the powdered Worcestershire Almonds. Pulse 3 times
- Scrape the side of the food processor, add the other ½ cup of panko and pulse 3 more times (mixing until combined but not pureed, leaving a little texture)
- Use medium cookie scoop (1.5 tablespoon)
- Flatten the balls to form about 25 mini patties
- Cook for 10 min turn over and cook 10 more minutes
