For about 10-12 patties:
1 cup dried brown lentils, soaked
1/2 cup chopped walnuts
1 1/2 cups fine bread crumbs
1/2 cup ground flax seed
2 tbs coconut or olive oil
3 garlic cloves, minced
2 med onions, chopped
2 cups finely chopped mushrooms
1 1/2 cups finely chopped kale, spinach or winter greens
3 tbs balsamic vinegar
2 tbs Dijon mustard
2 tbs nutritional yeast
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Soak lentils ahead of time, then cook in a pressure cooker till tender or cook conventionally for 40 minutes with some of the garlic and onions. Set aside.
Combine dry ingredients, walnuts, flax seed and bread crumbs in a blender and grind to a crumbly texture. Add nutritional yeast, salt, pepper and spices and mix well. Set aside.
Saute onion and garlic, add mushrooms and greens and simmer for about 10 minutes, then set aside to cool down.
In a large mixing bowl, combine lentils with vinegar and mustard and mash to a thick paste (or just lightly mash if you like more texture). Combine with the dry mix and sauteed veggies and mix well. Cool for half an hour in the refrigerator.
Form patties and fry ab. 4-5 minutes on each side or grill or broil them until crisp. Uncooked patties can be frozen for later use.