Lentil and Mushroom Rissoles / Burgers

In my endeavour to continue finding food that looks like (what my mind recalls as) "real" food, I've tried some rissole/burger recipes.   

Its nice to have a bean “rissole” or “patty” to have.   I tend to just have them as is with a salad on the side, but you could put them on a burger with some sprouted grain bread or even on a rice cake with salad.  These would also be great made into small bite-size pieces as finger food when you’re entertaining and as finger food would I’m sure be eaten by non – nutrarians/vegans/vegetarians.     

I made 2 versions this week with lentils the first amended to be ETL friendly.  One is hot and spicy and the other has a definite herby taste.  Beware, they’re both more-ish!  (And they're great with a dollop of hummus - recipe in my last post).

Herby Lentil and Mushroom Rissoles

Makes 6 rissoles

2 cups cooked green/brown lentils  (this will be approximately 1 cup dried before cooking or ½ 440g tins, well drained.

1/3 cup quick oats (100% oats)

2 tablespoons of polenta (100% maize)

3 large mushrooms, chopped

3 cloves garlic, minced/crushed

1 medium onion, chopped finely

2 teaspoons of chia seeds soaked in 3 tablespoons of warm water till gelatinous

1 tablespoon reduced salt tamari or soy sauce

1 tablespoon tomato paste (100% tomato)

½ teaspoon each dried oregano, basil, paprika and thyme

Good grinding of pepper

1. In a small saucepan, add a little water and the onion.   Heat and cook onion till starting to brown. 
2. Finely chop the mushrooms in food processor using pulse.
3. Add mushrooms and garlic to the saucepan and simmer 2-3 minutes.  Add a little more water if things start sticking.
4. Move mushroom/onion/garlic mix into food processor and add lentils.     Pulse til lightly combined.   Add remaining ingredients and pulse till well combined.  Mixture should be sticky.
5. Set the mixture aside while you heat the oven to moderate (375F/   xxx  ) and place a silicon baking mat in a baking tray/biscuit sheet or similar.
6. Scoop heaped large tablespoons of mixture onto the silicon mat and flatten to about 15mm high.   Place tray in oven and cook for approximately 20-30 minutes.  Check them around 20minutes to make sure they are firm in the middle and cook further if necessary.  No need turn them over mid cooking.    
7. I turned the oven off and opened the door when they appeared cooked and left them till the oven cooled before removing them with a spatula and storing them in the fridge.  But they’re yummy hot straight from the oven too!   

Hot & Spicy Lentil and Mushroom Rissoles

This recipe came from "Carrie on Vegan" without modification.

Makes 6 rissoles

1 cup dried lentils cooked (according to packet)  (or 2 -2 ½ cups pre-cooked)

1 tablespoon ground flaxseed

3 tablespoons of water

3 large mushrooms or 1 huge Portobello mushroom, chopped

1 small onion, chopped

1 clove garlic, crushed

1 teaspoon chili powder

1 tablespoon ground cumin

1. In food processor, process ground flaxseeds and water till well combined – the mix went a little creamy for me.    Add remaining ingredients and pulse till combined.    Add a little extra water if mixture is too dry.
2. On a silicon baking mat on baking sheet or similar, place large heaped tablespoons of mixture and flatten into rissoles.   Bake for 25 minutes, turning once carefully.

See you round like a rissole :)