Worcestershire almonds and lentil mini veggie patties

540 ml brown lentils, rinsed with cold water and strained

½ cup onion, diced

1 cup white mushrooms, sliced

2 cloves garlic

½ cup naturSource Worcestershire Almonds, finely chopped or powdered using a food processor

1 cup Panko breadcrumbs

1 large egg

1 tbsp mustard

1 tsp Tamari or Soy Sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper


·      Preheat oven at 220C (425F) and line baking sheet with parchment paper and oil slightly

·      Sauté onion and mushroom in pan with oil until golden, about 10 min on medium heat. Add the garlic and cook another minute, then remove from heat and placed in a bowl to cool

·      Add lentils, cooled veggies, egg, mustard, Tamari sauce, garlic and onion powder, black pepper and ½ cup of panko to the food processor with the powdered Worcestershire almonds. Pulse 3 times

·      Scrape the side of the food processor, add the other ½ cup of panko and pulse 3 more times (mixing until combined but not pureed, leaving a little texture)

·      Use medium cookie scoop (1.5 tablespoon)

·      Flatten the balls to form mini patties about 25

·      Cook for 10 min turn over and cook 10 more minutes