1/2cloveGarlicomit if you don't care for garlic, minced & sauteed
1Medium Carrotchopped & sauteed
1Celery stalkchopped & sauteed
8oz.can green or brown lentilsdrained (you could also use dry lentils that you have cooked & drained)
1/8CWhite WineOptional - for a comprehensive vegan wine database, please visit: www.barnivore.com to do a search
Salt and Pepperto taste
1/4-1/2CPlain or Italian Bread Crumbs
1Tbl ground Flax + 3 Tbl Wateror another binding substitute to replace 1 egg
1tspOil for cooking
Chop all of the vegetables and saute in a large pan over medium high heat until vegetables are softened. The wine is optional, but it really gives it a depth of flavor. Add it towards the end and let the alcohol evaporate. Season to taste. Cool completely.
Drain the lentils and add to the cooled vegetables along with the black beans.
Combine the flax and water (or you can use another substitute for a binder).
Add the flax and breadcrumbs to the vegetable mixture and with WET HANDS form into patties.
Heat a large saute pan on medium high heat with 1 tsp of oil. Saute until golden on both sides and cooked through.
Serve with a spinach salad (as shown here) and sweet potato puree.