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Heat olive oil in a large skillet over medium heat.
Add carrot, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.
In a food processor, purée 1 cup rice, lentils and egg until smooth.
Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine.
Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.
Heat 1 tablespoon canola oil in a large skillet over medium high heat.
Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total.
Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.