4 oz (115 g) white button mushrooms, sliced

1 shallot, chopped

2 tablespoons (30 ml) olive oil

2 cloves garlic, finely chopped

1 can 19 oz (540 ml) green lentils, rinsed and well drained

1 egg

1/2 cup (125 ml) breadcrumbs

Salt and pepper

In a skillet, brown the mushrooms and shallot in the oil. Add the garlic and cook 1 minute.

In a food processor, purée the mushrooms and lentils until grainy. Add the egg and breadcrumbs and pulse for a few seconds at a time until just smooth. Season with salt and pepper. Shape into four patties. If necessary, add breadcrumbs.

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