Happy Purim!! Here is a re-post of one of my favorite recipes, and perfect on Purim. It gives a nod to Queen Esther, who is believed to have been a vegetarian. It’s so easy to make and can be part of your year-round recipe rotation. Chag Sameach, Enjoy!
Ingredients: Makes 8 small patties
1 cup diced assorted bell peppers (red, yellow, orange, green)
¾ cup sliced green onions
1 cup roughly chopped Cremini mushrooms
½ cup shredded carrots (I use shredded carrots in the bag found at supermarket)
1 large clove garlic, chopped
2 Tbls. olive oil
2 Tbls. vegetable or grape seed oil
1 ½ cup cooked black (small) lentils (I cook 1 cup dry lentils in 4 cups water/stock, 30 minutes, then drain, but you can also use canned cooked small lentil, drained and squeezing out any excess liquid)
1 Tbls. mayonnaise
1 ½ – 2 tsp. Dijon mustard (to taste)
½ tsp. salt
1 ¾ cup fresh whole wheat bread crumbs (made in food process from slices of bread or rolls)
- Sauté veggies in large frying pan in the olive oil over medium-high heat for about 6-7 minutes until they are soft; set aside and cool for 1 minute.
- In a food processor, combine lentils, veggie mixture, mayonnaise, mustard and salt with a few quick pulses. Remove and place mixture in large mixing bowl, adding egg substitute (or egg) and bread crumbs. Mix well and chill for 30 minutes.
- Heat vegetable oil in frying pan to medium-high; form lentil mixture into small patties and frying for a few minutes on each side until golden brown; drain and enjoy! They can be eaten hot or cold.
Serve with roasted red pepper mayonnaise (in food processor, combine ¼ cup mayonnaise and ½ 12 oz. jar of roasted red peppers (drained). Great topping for the lentil patties and as a spread on sandwiches!