My son loves the lentil patties (first recipe) - i prefer the mushroom ones (second recipe):
vegetarian patties /loaf
please bear in mind that i am a 'little bit of this, little bit of that' type of cook.
take one cup of red lentils, pick over, wash, and let them soak while you prepare the rest of the recipe.
meanwhile: fry one onion in a small amount of oil (i grate the onion bec some people are such babies about onions...)
you can add other vegetables to the onion (celery, mushroom, carrot).
let them fry for about 10 minutes, stirring occassionally, on med. flame. then add 2 cups of water, spices (black pepper, garlic, cumin, but no salt) and bring to a boil. add the lentils plus one grated sweet potato. bring to second boil , lower flame, and then cover and let it cook till most of the water is absorbed (takes about 20-30 minutes). the mixture will turn a brownish-orange color. let it cool, then add some bread crumbs. at this point i usually refrigerate till the next day. the mixture should be stiff.
for patties: beat one egg in one bowl. pour about 1/2 cup of bread crumbs and 1/2 cup of cornmeal into another bowl (or just cornmeal or just bread crumbs). make patties, dip in egg then bread crumbs and then fry or bake on oiled pan till golden. you can freeze these.
for loaf: add one egg to mixture and turn into oiled bread pan, sprinkle cornmeal on top (optional), and bake for about 40 -60 minutes till golden. slice. can also be frozen
"Meatballs," Vegetarian (P, KLP, TNT)
Source: Vegetarian Times / from Jewishfood-list.com
Yield: 20 to 22 meatless balls (about 7 servings of 3 balls each) - i make these as patties
1/4 cup carrot, chopped
2 cups white mushrooms, chopped
1/2 cup green bell pepper, chopped
2 tbsp. yellow onion, chopped
1/2 cup celery, chopped
1 clove garlic
2 tbsp. olive oil
1/2 tbsp. dried parsley
1/2 tsp. ground black pepper
1 large egg
3 large egg whites
1 cup matzo meal or more if needed
Salt, to taste
6 cups prepared marinara sauce
In food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.
In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, approximately 7 minutes. Remove from heat, and cool to room temperature.
In large bowl, beat egg and egg whites together until blended, approximately 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1-1/2 tbsp. mixture per ball.
Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325°F for 40 minutes and served with sauce.
It took some sleuthing, but our East Coast spies got the recipe for the meatless balls served at kosher dairy restaurants. Matzo meal, sold in the kosher foods section of your local supermarket, adds a density that's reminiscent of traditional meatballs.
Posted by Judy Sennesh
Nutritional Info Per Serving: 238 Calories; 8g Protein; 10g Total Fat (2G Saturated Fat); 34g Carbohydrates; 35mg Cholesterol; 786mg Sodium; 1g Fiber