- 1/4 cup brown lentils
- 1 bay leaf
- 1/2 tablespoon olive oil
- 1 garlic clove, finely chopped
- 1/2 onion, cut into ½-inch cubes
- 1 small potato, grated
- 1 small carrot, grated
- 1 small egg
- 3/4 tablespoon miso
- 1/2 tablespoon dried oregano
- 1 teaspoon sake (rice wine)
- 2 tablespoons whole-wheat flour
- 1/2 cup oatmeal
- 5 tablespoons (rounded) natto
- 2 tablespoons safflower seeds (optional)
- 2 tablespoons white roasted sesame seeds
- Salt and black pepper
- 6 whole-wheat buns, toasted
- Dijon mustard and lettuce
- Preheat the oven to 350 degrees.
- In a saucepan, bring 1 cup of water, the lentils, and the bay leaf to a simmer.
- Cover and cook for about 30 minutes, until the lentils are tender.
- Remove the bay leaf from the pan, drain them, and set aside.
- In a large skillet, heat the olive oil and sauté briefly to release its fragrance.
- Add the onion and stir-fry until transparent.
- Stir in the potato and carrot and cook about for 3 minutes.
- In a large bowl, beat the egg to blend.
- Stir in the onion mixture, the lentils, and the remaining ingredients, and mix them thoroughly.
- On an oiled baking sheet, shape the mixture into 6 patties.
- Bake in the oven, turning halfway through cooking, until each side is golden on the bottom, about 15 minutes total.
- Serve on the buns with mustard and lettuce. Makes 6.
To read more about Megumi Natto and where to purchase, visit the Megumi Natto website at http://www.meguminatto.com.