Mushroom Sliders Italian Style Gluten and Dairy Free, Vegan

Instructions

• In a saucepan, combine the dry lentils, 2 cloves of garlic and the bay leave. Bring it to a rapid boil and then simmer for 10 minutes. The lentils should be cooked but still have a bite to it.
• Remove the bay leave and the garlic and drain it. Keep aside.
• While the lentils are cooking, dice up the carrots and onions and mince up the garlic. Chop the mushrooms into quarters. You do not want to chop the mushroom too small. They will release a lot more moisture, making it difficult to bind the slider patties.
• In a large nonstick pan heat up a tablespoon of oil. Add the onions and minced garlic and sauté till translucent.
• Add the fennel seeds, dried, basil, oregano, thyme, rosemary, smoked paprika, salt and pepper. Sauté for another minute.
• Add the carrots and mushrooms. Sauté for another 4 to 5 minutes till the carrots are slightly tender but not mushy. Crank up the heat and let any residual moisture evaporate. Let it cool for a couple of minutes.
• In a food processor, combine the cooked lentil with the sautéed mushroom mix. Pulse till it looks like a coarse sticky mixture. Make sure not to over process. About 15 short pulses should be enough.
• Form slider patties. If the patties keep falling apart, add a tablespoon or two of rice flour or chickpea flour.
• Chill in the fridge for 30 minutes.
• Heat the oil in a non-stick or a cast iron pan over medium high heat.
• Add 3 or 4 patties in the hot oil and pan sear the patties for about 3 to 5 minutes each side, over medium heat. Keep the fried patties on a kitchen towel lined plate to absorb excess oil.
• To Serve
• You can serve the sliders as an appetizer with a marinara dipping sauce
• Or you can toast up gluten free buns. Add a crisp lettuce. Place two slider patties on top the lettuce. Slather marinara sauce over the patties and top with a fresh basil leaf.