But now on to the business on hand today. Here's the Lentil Burger recipe some of you requested in the comment section of my last post.
1 cup cooked lentils
1 cup cooked rice
1/4 teaspoon garlic salt
Good sprinkle of black pepper
1 teaspoon dried parsley
1/2 cup minced onion
2 tablespoon oil
1 tablespoon catsup
1 teaspoon Worcestershire Sauce
Dried bread crumbs
Oil for frying
Mix the cooked lentils and rice. Add remaining ingredients except bread crumbs and mix thoroughly. Add only enough dry bread crumbs to make mixture easy to hand. Shape into patties. Coat each side with Panko or flour. Heat oil in skillet and fry patties on both sides until browned. Makes 4-6 burgers depending on desired size. (The patties freeze well.)
Now for the notes I always seem to need to add to any of my recipes.
The lentils need to be cooked until mushy. The lentils will not mix in well if they aren't cooked to a very soft consistency. And you're not going for light, fluffy rice in this instance. Gummy is good. (I've always used brown rice.)
As far as the seasonings go, add whatever suits your fancy. Go crazy; sausage seasoning would add a real zing to the flavor. How about a little chili powder? Or sage and thyme? Wanna throw in some minced garlic? Yummy. Don't be afraid to add seasonings of your choice.
I use coconut oil (the aroma-free kind) for all my frying as it's the best for high heat.
Here's Papa Pea's plate last night with one of the Lentil Burgers.
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Cockeyed Jo asked for the Caramel Roll recipe also.
Caramel Rolls (Adapted from a Better Homes and Garden cook book)
In a large bowl, combine 2 cups all-purpose flour (I use einkorn flour with success) and 1 package active dry yeast.
Heat 1 cup milk, 1/3 cup sugar, 1/3 cup butter, and 1 teaspoon salt to 120 degrees.
Add to flour mixture along with 2 (room temp) eggs.
Beat at low speed of mixer for 1/2 minute. Beat 3 minutes at high speed.
Stir in as much of 2 to 2-1/2 cups more flour as you can with a wooden spoon.
On floured surface knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).
Shape into a ball in a greased bowl. Cover and let rise in warm place till double (about 1 hour).
Punch down and divide in half. Cover and let rest 10 minutes.
Then roll each half out into a 12 x 8" rectangle.
Melt 1/4 cup butter. Using a pastry brush, spread 1/2 of melted butter over each rectangle.
Combine 3/4 cup granulated sugar and 2 teaspoons cinnamon. Divide mixture in half and sprinkle one half over each rectangle on top of butter.
Roll up each half up jelly roll style starting at long side. Seal seams and cut each roll into twelve pieces.
For caramel syrup, combine 3/4 cup packed brown sugar, 5 tablespoons butter and 3 tablespoons light corn syrup. (I don't use corn syrup, but rather coconut syrup.) Cook and stir until blended. Divide between two 9 x 1-1/2" round cake pans. Sprinkle 1/2 cups chopped pecans over syrup in each pan. (Less if you prefer or you could omit the nuts if that suits your fancy.)
Place rolls cut side down in prepared pans. Cover and let rise till nearly double, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. Invert onto a serving plate. Double yum!
These rolls take approximately 3 hours, start to finish.
Phew. Long post but there you have it. Enjoy!