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Title: Lentil Patties
Categories: Vegetarian Vegetable Check
Yield: 5 Patties
| 2/3 | c | Lentils, dried |
| 1/3 | c | Carrot, shredded |
| 1 3/4 | c | Water |
| 1/2 | c | Celery; finely chopped |
| 1 | md | Onion; finely chopped |
| 1 | ts | Garlic; finely chopped |
| 1/3 | c | Bulgar, uncooked |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Pepper |
| 1 | ts | Soy sauce |
| 1/2 | c | Bread crumbs |
In 2 quart saucepan combine lentils, carrot, water, celerly, onion and garlic. Cook over high heat until mixture comes to a full boil (4-5 min) Reduce heat to medium. Cover, continue cooking 10 minutes. Stir in bulgur. Cover, continue cooking, stirring occasionally until lentils and bulgur are tender and liquid is absorbed (10 - 15 min) Stir in salt, chili powder, gound pepper and soy sauce; mix well, mashing lentls *slightly*. Place in medium bowl; stir in bread crumbs. Let stand 20 minutes until it cools down, stir again.
Form mixture into 5 or 6 1/2 inch thick patties.
Spray skillet with non stick cooking spray (do not use oil or butter) heat over medium high heat until hot. Reduce heat to medium, add 3 patties. Cook turning once until golden brown and heated through (4-6 minutes) Repeat with reamining patties. As Patties are browned, remove and place on rack while cooking others.
NOTE: Patties appear fragile at first, but they do "stiffen" if they stand for a few minutes. Freeze well, defrost before warming again.
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