Lentil - Olive - Mushroom Patties

One of my go-to Lenten recipes is Lentil - Olive - Mushroom Patties. It’s easy, tasty and satisfying. If you prefer a heartier version, a variation of this is listed below. 

    

Lentil-Olive-Mushroom Patties

Lentil - Olive - Mushroom Patties   

Yield: 5 patties

Ingredients:

        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

Directions: 

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. 

NOTES: 

• 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.

3 Using a ½ cup measure, divide the mixture into 5 equal patties.  Slightly flatten them and coat each side in a little more of the bread crumbs. (This will create a nice crust on the surface when cooked.)

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.