30 ml (2 tbsp) vegetable oil
1 onion, chopped
250 g (1/2 lb) fresh mushrooms, sliced
4 cloves garlic, chopped
500 ml (2 cups) cooked lentils
250 ml (1 cup) breadcrumbs
125 ml (1/2 cup) peanut or almond butter
30 ml (2 tbsp) miso paste
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) dried thyme
50 ml (1/4 cup) chia seeds
500 ml (2 cups) grated sweet potato
In a skillet over medium-high heat, place oil. Toss in onion, mushrooms and garlic and saute until browned, about 10 minutes.
Transfer mixture to a food processor. Add remaining ingredients except sweet potato. Puree until smoothly combined. Transfer to a mixing bowl and stir in sweet potato. Let mixture rest for 10 minutes.
Using your hands, shape mixture into evenly formed patties. They may be cooked immediately, refrigerated for a few days or frozen for 1 month.
When it is time to cook, you can fry them in a lightly oiled saute pan, sear them on a griddle or outdoor grill or bake in a 200 C (400 F) oven 15 to 20 minutes.
Makes 6 to 8 servings.
Source: Pulse Canada.