MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Muckmuffin
Categories: Breakfast, Sandwiches, Vegetarian
Yield: 4 Servings

2 lg Onions
2 lg Carrots
10 Meaty mushrooms;
- chestnuts, shiitakes, or
- baby portobellos
4 cl Garlic
1 tb Light cooking oil; plus
- extra for frying &
- greasing
1/2 ts Grated nutmeg
1/2 ts Ground allspice
Salt; a few pinches
Black pepper;
- a generous grind
220 ml Chicken-style or
- vegetable stock
75 g Dried red lentils
75 g Dried brown lentils
75 g Porridge oats
2 tb Stuffing mix; up to 4 tb
1 tb Sage leaves; chopped
1 tb Nutritional yeast
- (optional)
Plain flour; for dusting

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4 White muffins;
- sliced in half
8 sl Cheese
Tomato ketchup

Finely grate or very finely dice the onions, and wash and finely
grate the carrots into a large mixing bowl. Grate the mushrooms, and
peel and finely chop the garlic. If you have a small bullet blender
or food processor, you can speed up this part simply by roughly
choping the onion and garlic and halving the carrots, slinging them
all in with the mushrooms and blitzing everything to smithereens.

Add all the vegetables to a large non-stick frying or saute pan, and
measure in the oil, nutmeg, allspice, salt, and pepper. Cook on the
smallest hob ring on a very low heat for 15 minutes, until the onion
starts to soften but not brown at all, and stir intermittently to
disturb it and prevent it sticking and burning.

Pour over the stock. Thoroughly rinse the lentils in a sieve or
colander, under a cold tap, and add to the pan. Bring to the boil,
then reduce to a simmer, and cook for 40 minutes until the lentils
are very soft and swollen. Add the porridge oats, stuffing mix, sage
and nutritional yeast, if using, and cook for 10 minutes more,
stirring to combine. The oats and lentils will absorb the liquid so
you may need to add a splash more, but too much will make the patty
mixture too sloppy, so try not to go overboard.

When the porridge oats and stuffing mix are cooked and the mixture is
thick, remove from the heat and tip into a mixing bowl. Allow to cool
and then transfer to the fridge to firm up for an hour, or overnight.

When the mixture is cool and firm, remove it from the fridge. Heat a
little oil in a non-stick frying or saute pan. Break off a piece
with lightly floured hands, the size of an average egg. Roll it in
your hands to form a ball, adding a little more flour if it sticks to
your palms. You want a patty the width of your muffin, and quite
thin--this helps it to crisp up and cook through on both sides, and
stops the dreaded "soft middle" that vegetarian and vegan patties can
fall victim to. You will be putting two patties in each muffin for
the "double muckmuffin" experience, so don't worry if they look a
little flimsy at this stage.

If cooking for a crowd, preheat your oven to 160?C (fan
140oC/325?F/gas 3) and place a lightly greased baking tray on the
middle shelf, and one on the shelf above. Fry each patty on a
medium-high heat for 6 minutes on one side, and 4 minutes on the
other. Remove and transfer to the oven, and repeat until all the
mixture is used up.

Place your muffins on the top shelf of the oven for a few minutes to
toast. Remove and assemble: bottom half of the muffin on the plate,
patty, cheese, patty, cheese, ketchup, top half. Enjoy!

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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