| BOK CHOY BURGERS |
Adapted from Moosewood Cookbook, by Mollie Katzen. Yields 4-5
servings
¾ cup dry lentils
1½ cups water
2 tbsp. cider vinegar
1 tbsp. olive oil
1 cup scallions, minced
4 or 5 cloves of garlic, minced
½ cup toasted nuts or seeds
½ - ¾ pounds of bok choy
1 tsp. mustard
1 tsp .salt
½ cup bread crumbs
Add lentils and water to medium sized saucepan and bring to a boil.
Lower heat and simmer until lentils are very soft. Add vinegar and mash.
While the lentils are cooking, finely chop bok choy leaves. Steam the
leaves and drain any excess water.
Heat oil and sauté onions for 5 minutes. Add all other ingredients
(except bread crumbs and bok choy) and continue to sauté for 5-10
minutes.
Add sauté, bread crumbs and boy choy to lentil mash. Mix well, and
place in refrigerator for at least one hour before shaping patties.
When the mixture is sufficiently chilled, shape into patties and fry,
bake or broil until golden brown. Serve with burger buns, on salad, or
over a bed of rice.
servings
¾ cup dry lentils
1½ cups water
2 tbsp. cider vinegar
1 tbsp. olive oil
1 cup scallions, minced
4 or 5 cloves of garlic, minced
½ cup toasted nuts or seeds
½ - ¾ pounds of bok choy
1 tsp. mustard
1 tsp .salt
½ cup bread crumbs
Add lentils and water to medium sized saucepan and bring to a boil.
Lower heat and simmer until lentils are very soft. Add vinegar and mash.
While the lentils are cooking, finely chop bok choy leaves. Steam the
leaves and drain any excess water.
Heat oil and sauté onions for 5 minutes. Add all other ingredients
(except bread crumbs and bok choy) and continue to sauté for 5-10
minutes.
Add sauté, bread crumbs and boy choy to lentil mash. Mix well, and
place in refrigerator for at least one hour before shaping patties.
When the mixture is sufficiently chilled, shape into patties and fry,
bake or broil until golden brown. Serve with burger buns, on salad, or
over a bed of rice.
