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 place 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 about 25 mini patties

Cook for 10 min turn over and cook 10 more minutes