- 180 g. dry lentils + 2 cups water
- 80 g. oats
- 8 oz mushrooms
- 2 Tbsp flaxmeal
- 2 Tbsp maple syrup
- 2 tsp dried sage
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat. If any water remains, continue cooking with the lid off for a few minutes.
Measure oats into a food processor and pulse until coarsely ground. Add mushrooms and pulse until finely chopped. Transfer mixture to a large mixing bowl then stir in remaining ingredients including lentils once cooked. Mash mixture with a potato masher or fork.
On a baking sheet lined with a silicone mat, pack a spoonful of the mixture into a 3" diameter cookie, making sure that they are no more than a half inch thick. Repeat until all the muxture has been used.
Bake at 350 degrees for 30 minutes. Transfer to a cooking rack. Once cooled, wrap in freezer paper then place the wrapped patties into a large plastic freezer bag.
To cook, pan fry the patties in 2-3 teaspoons of coconut oil.
Measure oats into a food processor and pulse until coarsely ground. Add mushrooms and pulse until finely chopped. Transfer mixture to a large mixing bowl then stir in remaining ingredients including lentils once cooked. Mash mixture with a potato masher or fork.
On a baking sheet lined with a silicone mat, pack a spoonful of the mixture into a 3" diameter cookie, making sure that they are no more than a half inch thick. Repeat until all the muxture has been used.
Bake at 350 degrees for 30 minutes. Transfer to a cooking rack. Once cooled, wrap in freezer paper then place the wrapped patties into a large plastic freezer bag.
To cook, pan fry the patties in 2-3 teaspoons of coconut oil.
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