TIP – Patties keep in fridge for several days and freeze well. Thaw in refrigerator overnight and follow same baking instructions as for fresh patties.
TIP – Larger patties will cook in the same amount of time as long as they are 1/2 inch thick.
TIP – Brown lentils are ideal for this recipe because they hold their shape well during cooking. Gently simmer 1/2 cup raw brown lentils in 2 cups salted water for 18- 20 minutes. Be careful not to overcook them as they turn mushy; they need to be a bit chewy. Drain well.
TIP – Miso is traditional Japanese seasoning produced by fermenting soybeans with salt and rice or barley malt. Buy organic miso to avoid GMOs. Don’t do soy? Chickpea and rice based miso is similar in flavor and texture to white and yellow misos and can be used in the same repertoire of dishes.
TIP – Buy psyllium husk in any health food section of grocery stores or the Bulk Barn. Psyllium husk has a light flavour when it’s fresh and is responsible for the structure of this dough.
Tip – Use porcini powder like a spice and a little goes a long way. Just grind dried porcini mushrooms in your coffee grinder and sift. Add larger bits to sauces and bottle the powder for sprinkling.
TIP – Nothing ruins the flavour of food quicker than rancid flax. The off taste is very distinguishable; always taste flax meal before adding it to recipes.