Brown Rice Veggie Patties With Tomato Relish

Ingredients

• Large Roma (plum) tomatoes, diced 4
• Finely chopped sweet onion 1/2 cup 125 mL
• Balsamic vinegar 1/4 cup 60 mL
• Chopped fresh basil 1/4 cup 60 mL
• Extra-virgin olive oil 2 tbsp. 30 mL
• Liquid honey 2 tsp. 10 mL
• Dried crushed chilies 1/2 tsp. 2 mL
• Salt 1/4 tsp. 1 mL
• Olive oil 2 tsp. 10 mL
• Chopped fresh brown mushrooms 2 cups 500 mL
• Chopped sweet onion 1 cup 250 mL
• Garlic cloves, minced 2
• Finely chopped red pepper 1 cup 250 mL
• Canned lentils, rinsed and drained 1 1/2 cups 375 mL
• Large egg, fork-beaten 1
• Cooked brown rice 1 1/2 cups 375 mL
• Fine dry bread crumbs 1/4 cup 60 mL
• Montreal steak spice 2 tsp. 10 mL
• Pumpernickel cocktail bread slices 12

Instructions

1. Combine first 8 ingredients and let stand, covered, for at least 1 hour to blend flavours.
2. Heat olive oil in a large frying pan on medium-high. Add next 3 ingredients and cook for about 5 minutes, stirring often, until mushrooms are browned.
3. Add red pepper and cook for about 3 minutes until tender-crisp and liquid is evaporated. Transfer to food processor.
4. Add lentils and process with on/off motion until lentils are mashed but not puréed. Transfer to a bowl.
5. Stir in remaining 4 ingredients and divide into 12 portions. Shape portions into patties, about 2 1/2 inches (6.4 cm) in diameter. Grill on direct medium-high heat for about 5 minutes per side until heated through.
6. Top each bread slice with 1 patty. Drain liquid from tomato mixture. Spoon tomato mixture over patties.

Notes