This recipe is based on one the Post Cereal company promoted. It can be used with eggs, as a sandwich patty, or for a main dish. If serving them for a main dish, you might want to make Creole Sauce (see Creole Cabbage) to top them.
1 cup lentils
2 cups water
1 large egg
¼ cup milk
1 cup Grape Nuts
2 tablespoons finely chopped onion
1 teaspoon salt
½ teaspoon rubbed sage
¼ teaspoon allspice
¼ teaspoon ground black pepper
¼ cup unsifted all-purpose flour
Bacon fat or vegetable shortening for frying
Cook lentils in water until tender and all water has evaporated—35 to 40 minutes.
Meanwhile, beat together egg and milk. Stir in Grape Nuts, onion, salt, sage, allspice, and pepper.
When lentils are tender, fold into cereal mixture. Divide into 12 portions on wax paper; pat each into a 3-inch round and coat with flour.
Heat bacon fat or shortening in a large skillet. Fry patties until brown on both sides and serve.
12 Patties