Mushroom Lentil Patties - cooking recipe

Ingredients

3/4 cup walnuts
2 tablespoons vegetable oil
4 cups mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19 ounce) can lentils, drained and rinsed
2 teaspoons Worcestershire sauce
1/4 cup dry breadcrumbs
1/4 cup fresh parsley, chopped

Preparation

In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
In a skillet, heat 1 tablespoon of oil over medium-high heat; fry the mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until no liquid remains, about 5 minutes.
Add to the food processor.
Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
Mix in the bread crumbs and parsley.
Form into 8 1/2-inch thick patties.
In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.