Nancy E.’s version
- ½ cup green lentils (or brown, or even red, but you might need more)
- Onion or shallot: 2-3 T chopped
- Mushrooms: about 4 oz coarsely chopped
- Garlic: 2-3 cloves (as much or little as you like)
- One egg
- Oil
- Salt, pepper, smoked paprika: to taste
Cook the lentils in 2 cups of water. Simmer until they are soft and all residual water is gone.
While they are cooking, saute the shallot, mushrooms and garlic until caramelized and any moisture is absorbed or cooked off.
When the lentils are done, let them cool some, then mash them up with a fork or potato masher. Add the shallots and mushrooms and spices to taste. Add the egg (optional)
Form into patties. This amount will make four big patties or eight small ones.
To cook you can fry them in a skillet with a little oil or place on a baking tray sprayed with oil and bake at 400 degrees F. Bake for about ten minutes, then flip them and continue baking for another ten minutes. Broil lightly if desired.
Serve with chipotle mayo, mashed avocado and red onion.
These taste great but don’t photograph well.