Roasted Mushroom and Lentil Cakes (Vegetarian)

Member Name: fionamcg

Product:	Vegetarian
Date:	17/08/09 (250 review reads)
Rating:

Advantages: Great source of protein, low GI, good mix of lentils, nuts and mushrooms

Disadvantages: A little dry, better when cold

With the intention of eating healthier I have recently got into GI foods and have found this vegetarian dish to be a tasty addition to a salad based meal, it has enough protein to have a meal without meat and provides extra goodness with the lentils and nuts. I did find them a little dry and they improved overnight in the fridge. I would also suggest making 8 patties rather than 4 as the original recipe suggests as they are really filling.

Ingredients
½ cup/100g dried red lentils
2 cups/150g chestnut mushrooms/crimini mushrooms, sliced
2/3 cup/75g walnuts, chopped
1 medium onion
1 egg
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon mixed herbs/italian seasoning


1. Cook the lentils in boiling water for 10 minutes, skim off any scum then simmer for a further 15 minutes - or as the lentil packet instructs. While the lentils are boiling, finely chop the onion, mushrooms and walnuts.

2. Drain the lentils and pat with kitchen towel to remove as much excess water as possible. When cooled combine with all the other ingredients in a mixing bowl - put in the fridge/freezer to aid the cooling down. Use your hands to mix the ingredients together.

3. Lightly grease a baking tray with a little butter. Form the mixture into four or eight evenly sized cakes using a pastry cutter or similar and place them on the greased baking tray. Cook at 190°C/380°F/Gas Mark 5 for 25-30 minutes.

4. Roast some sweet potatoes, carrots and cherry tomatoes and serve together with the cakes and sugar snap peas, or alternatively have cold with plenty of salad and for the meat eaters a little deli ham.

Summary: A very filling nut based pattie providing plenty of nutrients and flavour