Ingredients
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1 x 400g can lentils, rinsed, drained
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2 garlic cloves, crushed
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380g mushroom cups, coarsely chopped
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30g (1/3 cup) dried (packaged) breadcrumbs
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2 eggs, lightly whisked
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2 egg whites
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Salt & freshly ground black pepper
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1 1/2 tablespoons olive oil
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1 large (about 160g) brown onion, thinly sliced into rings
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4 soft soy-linseed bread rolls, split in half, buttered
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40g salad
Method
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1Kids’ task: Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.
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2Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.
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3Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.
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4Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.
Source: taste.com.au
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