Yield: 5 patties
1 Tbsp. olive oil
1 small onion, chopped (about 1 cup)
1/2 pound white button mushrooms, cleaned and thinly sliced
2 cloves garlic, minced
Freshly ground black pepper
1/2 tsp. dried oregano
¼ cup fresh parsley, finely chopped
1/4 cup pitted kalamata olives (Note: If olives are too salty, rinse before adding.)
1-1/4 cups cooked lentils, (canned or dried, cooked lentils can be used)
1/2 cup unseasoned breadcrumbs, plus more for coating
1 Tbsp. fresh lemon juice
Additional olive oil for pan-frying
1. Heat 1 Tbsp. olive oil in a large, non-stick skillet over medium-high heat. Sautė the onions for about 3 minutes or until they begin to soften. Add mushrooms, garlic, black pepper, oregano, and parsley; sautė for 7 to 10 minutes, or until mushrooms are cooked. Remove from heat and allow to cool for 10 minutes.
2. Place cooled onion-mushroom mixture into the food processor along with the olives, lentils, ½ cup breadcrumbs, and lemon juice. Pulse until almost smooth, leaving some of the ingredients chunky for added texture. Transfer mixture to a large mixing bowl and thoroughly combine.
- No additional salt is added to this recipe since the olives are rather salty.
- VARIATION: For a heartier final product, add about 1/2 cup of pre-cooked brown rice, bulgur, or quinoa to the mixture in this step.
4. Place the shaped, coated patties on a plate lined with plastic wrap; cover and refrigerate for about 20 minutes, or until ready to cook.
5. Heat 2 Tbsp. olive oil in a large, non-stick skillet over medium-high heat. Cook the patties for about 3 to 4 minutes on each side, or until lightly golden brown and heated through.
NOTE: The patties can also be baked in a preheated 350°F oven. Line a baking sheet with parchment paper sprayed with cooking spray. Spray a little cooking spray on the top of each patty to keep them for getting too dry; bake for 15 minutes. Turn them over and bake for an additional 12 to 15 minutes, or until lightly browned.