Roasted Mushroom and Red Lentil Cakes

I saw this recipe on Vegetation's blog last week, and had to try it out. Over the past few weeks, I've tried a few 'meet loaf' recipes, and haven't really been satisfied. This one sounded promising. Crunchy outside, soft inside, healthy and tasty, especially served along with sauteed broccoli and red capsicum...

The result wasn't the prettiest thing I've ever eaten, but it was good. My recipe was basically the same as hers, but I used ground LSA (linseed, sunflower seeds, and almond) in place of walnuts. And, I had to add a fair bit of extra flour to firm the mix up. But still, the mix was really yummy! Since the oven was on, we made some garlic bread.

A bowlful of gravy sat between Andy and I, and we both poured heaps of it onto our plates. After we finished eating, Andy started to eat spoonfuls of the leftover gravy, but I had to stop him. Drinking gravy just seems too gluttonous, even if it is vegan and virtually fat-free.

An inside shot of the lentil cakes.
A winner! I might try baking this as a loaf, or maybe as patties. The texture would be good as a veggie burger, methinks. And since spring is in the air, and making me sneeze up a storm, patties might be more seasonally appropriate.