Spiced Lentil and Walnut Cakes with Sautéed Mushrooms and Zhoug Yogurt

Ingredients

• 2 cups cooked lentils (black, brown, or green; do not use split lentils (from 2/3 to 3/4 cup dry lentils))
• 1/2 cup walnuts (or substitute pecans or cashews)
• 1 tbsp ground flax (or substitute 1 egg)
• 1/2 cup red onion (diced, or substitute 1 large shallot)
• 5 cloves garlic cloves (roughly chopped)
• 8 oz mushrooms (sliced)
• 1 tbsp olive oil (for sautéing, plus additional for searing cakes)
• 1/2 cup rolled oats (gluten-free if preferred)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp kosher salt (plus additional to taste for serving)
• 3 tbsp water (omit if using egg instead of ground flax)
• 1 tbsp Bragg's Liquid Aminos (or substitute 2 tsp soy sauce)
• 1/4 cup fresh parsley or cilantro (chopped)
• 3/4 cup plain yogurt (or vegan yogurt, for serving)
• 1.5 tbsp zhoug (spicy Israeli condiment, for zhoug yogurt sauce)
• 1/2 lemon fresh lemon (to taste for serving)

Instructions

1. 1

   Cook 2/3 - 3/4 cup dry lentils (do not use split lentils) in simmering water until tender.

2. 2

   Drain the cooked lentils. You will need 2 cups cooked.

3. 3

   Sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes.

4. 4

   Add a little water if it gets too dry.

5. 5

   Turn heat down to low and cook until very tender and cooked through.

6. 6

   Set aside the mushroom mixture.

7. 7

   In a food processor, blend the oats into coarse flour.

8. 8

   Add walnuts and pulse 10 times.

9. 9

   Add half of the lentils, half of the mushroom mixture, salt, spices, ground flax, and water.

10. 10

    Pulse repeatedly until well combined and forms a thick dough.

11. 11

    If mixture seems overly wet, pulse in a little more oats.

12. 12

    Scrape into a medium bowl and stir in the remaining cooked lentils and fresh herbs.

13. 13

    Save the remaining mushrooms for serving time.

14. 14

    Using wet hands, form into 8-10 little cakes or 4-5 burger patties.

15. 15

    Sear in a skillet with a little oil over medium heat.

16. 16

    Let them brown and form a crust before flipping.

17. 17

    Serve with the remaining mushrooms and optional Zhoug Yogurt.

18. 18

    To make zhoug yogurt, stir 1-2 tablespoons zhoug into the yogurt to taste.

19. 19

    Add salt and lemon if you like.

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