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Lentil Mushroom Patties with Cream Sauce
Tender lentil patties folded with sauteed mushrooms and onion, pan-fried until golden. Served in a creamy mascarpone-mushroom sauce with fresh dill.
20 min prep / 45 min total
183 kcal
8.9g protein
9 servings
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked overnight, rinsed
- 1egg
- 400 gmushrooms
sliced
- 1onion
diced
- 3 tbspgreen onion
chopped
- olive oil
for frying
- Himalayan salt
to taste
- 2 tbsppsyllium husk
- 150 mlmilk
- 3 tbspmascarpone
- 3 tbspdill
fresh, chopped
- black pepper
to taste
Instructions
Blend soaked lentils with the egg until smooth, then stir in green onion and salt.
Saute diced onion until golden, then cook the mushrooms in olive oil and split them into two halves.
Fold half the mushroom-onion mixture into the lentil base, mix in psyllium husk and rest the mixture .
Shape patties with oiled hands and fry in olive oil on both sides until deep golden and set in the middle.
For the sauce, simmer the remaining mushrooms with milk, salt, pepper, mascarpone and dill until thickened, then spoon over the patties.
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