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Breakfast Patties

Rachele (Pebbles and Toast)
These breakfast patties are the perfect guilty pleasure nestled between a toasted English muffin.
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Prep Time 1 hour
Cook Time 30 minutes
Servings 20 breakfast patties

Ingredients
  

  • ¾ cup french lentils 2 cups cooked
  • 8 oz mushrooms 2 cups
  • ½ cup onions diced
  • 2 Tbsp garlic minced
  • •
  • 3 Tbsp maple syrup
  • 2 Tbsp soy sauce reduced sodium
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp miso paste
  • 2 tsp liquid smoke
  • ¼ cup nooch nutritional yeast
  • 2 Tbsp fennel seed crushed
  • 2 tsp smoked paprika
  • 2 tsp ground sage
  • 2 tsp thyme
  • 1 tsp red pepper flakes
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 cup cooked rice
  • •
  • 1 cup rolled quinoa or oats
  • 1 cup vital wheat gluten
  • ½ cup ground flaxseed
  • 1 cup vegetable broth

Instructions
 

  • Cook lentils in 2 cups water for 25 minutes, until tender. Drain, uncover, and allow to cool.
  • Preheat oven to 350 degrees Farenhet.
    Sautee mushrooms, onions, and garlic on low until cooked through, about 10 minutes.
  • Remove from heat.
  • Add seasonings, lentils, and rice to the mushroom-onion-garlic mixture. Stir until combined.
  • Combine rolled quinoa, vital wheat gluten and flaxseed. Add in vegetable broth and combine.
  • Form into patties and place on lined baking sheet. Makes 20-30 patties, depending on desired size.
  • Bake for 35-40 minutes, until firm, golden, and somewhat dry, turning each patty over after about 20 minutes.
  • Remove from oven and allow to cool completely.

Notes

• This recipe is a great way to use leftover rice and lentils.
• Rolled quinoa are really small flakes. If you don’t have any, rolled oats work great – pulse in food processor to break them up just a little. (You aren’t looking for flour.)
These patties freeze extremely well in the freezer.  Simply thaw and reheat in the skillet when ready to use.