YOUR SOLIN GENERATED RECIPE
Seared Lentil and Mushroom Patties with Steamed Asparagus and Creamy White Bean Mash
Pan-seared lentil and mushroom patties served over a smooth white bean mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
3/4 cup cooked Lentils
1 cup white Mushrooms, chopped
3 tablespoons Nutritional Yeast
3/4 cup canned Cannellini Beans, rinsed
100g fresh Asparagus
1 tablespoon Flax Meal
1 clove Garlic
PREPARATION
Pulse the mushrooms and garlic in a food processor until finely minced.
In a mixing bowl, combine the cooked lentils, minced mushroom mixture, flax meal, and two tablespoons of the nutritional yeast.
Mash the mixture slightly with a fork to help it bind, then form into two thick patties.
Heat a non-stick skillet over medium heat and sear the patties for approximately 5 minutes per side until a golden crust forms.
While the patties cook, blend the cannellini beans with the remaining tablespoon of nutritional yeast and a splash of warm water until completely smooth and creamy.
Steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
Spread the white bean mash onto a plate, place the seared patties on top, and serve with the steamed asparagus.