Ingredients: 2 cups quinoa, cooked,1½ cups brown or green lentils, cooked (about a 15 oz. can),1 egg,¼ cup raw walnuts, chopped,1 tablespoon tarragon, chopped,1 cup button mushrooms, chopped,1 cup button mushrooms, chopped,½ medium onion, chopped,4 garlic cloves, diced,¼ cup flat leaf parsley, chopped,½ teaspoon sea salt,2 tablespoons of sallflower oil
Instructions:
- In a skillet, heat about a tablespoon of sallower oil.
- Add the walnuts, carrot, mushrooms, parsley, onion and sea salt. Saut for about 5 minutes.
- Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if youre using canned), 1 cup of brown rice and egg.
- Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice.
- Mix well and form into patties, cup at a time (I used a cup measuring cup).
- Heat a skillet to medium low heat and add a tablespoons of olive oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side.
- Let them cool a little before serving.
