2 1/2 cups of cooked and drained lentils
2 cups of breadcrumbs
2 cups of chopped walnuts or cashews
2 lightly beaten eggs
1/2 cup of finely chopped onion
2 tablespoons of ketchup
1/4 teaspoon of ground cinnamon
salt and black pepper to taste
2 tablespoons of olive oil
2 tablespoons of butter or margarine
2 1/2 cups of cooked and drained lentils
2 cups of breadcrumbs
2 cups of chopped walnuts or cashews
2 lightly beaten eggs
1/2 cup of finely chopped onion
2 tablespoons of ketchup
1/4 teaspoon of ground cinnamon
salt and black pepper to taste
2 tablespoons of olive oil
2 tablespoons of butter or margarine
Mash the lentils in a blender until smooth, then transfer to a medium-sized bowl
Spread the breadcrumbs and chopped nuts on a baking sheet and toast lightly in a 200°F oven for about 10 minutes
Add this mixture to the lentils
Add the eggs, chopped onion, ketchup, cinnamon, salt, and black pepper
Mix well and shape into patties using 1/2 cup of the mixture per patty, flattening slightly with your palms
Fry the patties in olive oil and butter (or margarine) for about 5 minutes on each side until golden brown
Serve hot.
