Substances:
- 2 cups quinoa, cooked
- 1½ cups brown or green lentils, cooked (about a 15 oz. can)
- 1 egg
- ¼ cup uncooked walnuts, chopped
- 1 tablespoon tarragon, chopped
- 1 cup button mushrooms, chopped
- ½ medium onion, chopped
- 4 garlic cloves, diced
- ¼ cup flat leaf parsley, chopped
- ½ teaspoon sea salt
- two tablespoons of sallflower oil
Guidance:
- In a skillet, heat about a tablespoon of safflower oil. Add the walnuts, carrot, mushrooms, parsley, onion and sea salt. Sauté for about 5 minutes. Transfer to a huge bowl. In the bowl of a meals processor, course of action the lentils (be sure to rinse and drain them if you are working with canned), 1 cup of brown rice and egg. Transfer to the bowl with the veggies and increase the remaining 1 cup of brown rice. Mix nicely and type into patties, ¼ cup at a time (I applied a ¼ cup cup). Warm a skillet to medium low heat and add a tablespoons of olive oil. Prepare the patties, about 5 at a time, for three-4 minutes on just about every side. Allow to cool right before serving.