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Ingredients2 h 30 m servings 217
Original recipe yields 16 servings (16 patties)
- Combine mushrooms, shallots, and olive oil in a stockpot over low heat. Cook until mushrooms release their moisture and it evaporates almost completely, 7 to 10 minutes. Remove mixture from the pot and let cool.
- Finely grate carrots and celery; dice garlic. Roughly chop the mushroom and shallots and place all vegetables in the pot over medium heat. Add water, broth, vinegar, paprika, coriander, salt, cumin, thyme, and marjoram. Stir gently, cover, and bring to a simmer.
- Add millet, rice, peas, and lentils. Reduce heat to low and simmer for 1 hour. Remove from heat; let cool until safe to handle.
- Form mixture into 4- to 5-ounce patties. Heat a heavy skillet over medium-low heat; fry patties until a crust forms on the outside, 4 to 5 minutes per side.
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Per Serving: 217 calories; 3.9 37.3 9.2 0 177 Full nutrition