Walnut Lentil Patties

These gluten-free patties are delicious on their own, or topped with the sauce. Bow & Arrow Brand Indian cornmeal gives these an extra special crunchy kick.

Creamy Miso Sauce, optional:

• ½ cup nondairy mayonnaise (such as Vegenaise or Just Mayo)
• 2 tablespoons mellow white miso (do not use a dark miso for this recipe)
• 4 teaspoons fresh lemon juice
• 1 teaspoon tamari, shoyu, or soy sauce
• 1 medium clove garlic, minced or pressed

These gluten-free patties are delicious on their own, or topped with the sauce. Bow & Arrow Brand Indian cornmeal gives these an extra special crunchy kick.

Creamy Miso Sauce, optional:

• ½ cup nondairy mayonnaise (such as Vegenaise or Just Mayo)
• 2 tablespoons mellow white miso (do not use a dark miso for this recipe)
• 4 teaspoons fresh lemon juice
• 1 teaspoon tamari, shoyu, or soy sauce
• 1 medium clove garlic, minced or pressed

Walnut Lentil Patties:

• ¾ cup cooked brown lentils
• ½ cup raw walnut pieces, divided into two portions
• One small-medium (5 oz.) potato, baked (no need to remove skin)
• ¼ cup Bow & Arrow Brand Indian cornmeal
• 3 large cloves garlic, peeled
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt

Add last:

• ¼ cup minced onion
• ¼ cup chopped fresh parsley

For coating:

• An additional ¼ cup Bow & Arrow Brand Indian cornmeal

For pan-frying:

• 3 tablespoons oil (sunflower, non-virgin coconut, or olive)

1. If you’ll be making the optional sauce, combine those ingredients in a medium bowl and whisk until smooth. Set aside. (This sauce will store in the fridge for about two weeks.)
2. Place the lentils, half of the walnuts, potato, ¼ cup cornmeal, garlic, lemon juice, and salt in a food processor. Blend until well combined—you’ll want to leave in a little texture, but blend well enough to easily form into patties.
3. Add the remaining walnuts along with the onion and parsley to the food processor. Blend just until well combined, leaving in most of the texture of these last items.
4. Heat a medium-large skillet over medium heat and add 1 tablespoon of the oil (you’ll cook these patties in 2-3 batches, depending on the size of your skillet).
5. Place the extra cornmeal (for the coating) on a plate.
6. Remove ¼ cup of the lentil mixture and form it into a patty. Place it on the cornmeal plate and turn over, coating each side of the patty with cornmeal. Do this with another patty or two (however many will fill half of your skillet) and place them on the hot, oiled skillet. Pan-fryfor about three minutes and flip over. Cook for another three minutes, or until each side is golden-browned.
7. Repeat step six until all of the mixture is used up. Alternatively, you can store the uncooked lentil mixture in the fridge for several days, and then cook as desired via steps five and six. Enjoy your patties plain or topped with a dollop of the creamy sauce.

Makes about 8 patties (serves 2-4)