Veggie Sausage Patties

• 1/2 cup pinto beans
• 1/2 cup lentils
• 1 serving cooking spray
• 8 ounces fresh mushrooms, finely chopped
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 egg
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram (optional)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 cup rolled oats
• 1/4 cup shredded Cheddar cheese
• 1/4 cup sunflower kernels, chopped

1. Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
2. Drain and rinse beans.
3. Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
4. Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
5. Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
6. Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.

pinto beans, lentils, spray, mushrooms, onion, red bell pepper, egg, sage, rosemary, basil, marjoram, salt, garlic, cayenne pepper, rolled oats, cheddar cheese, sunflower kernels

Taken from www.allrecipes.com/recipe/241795/veggie-sausage-patties/ (may not work)