Recipe: Lentil and Barley Patties

Today's recipe is more of a technique to use up leftovers that you have around the fridge. After making a pound of lentils several days ago I realized that it was far to much for one person to think they could get through....especially when I still had a cup or so of barley left in the fridge.  At this point I had three options: 1) Continue to eat them plain and then get sick of them, 2) Throw them away (ok this wasn't really an option), or 3) turn them into something else.  I chose the latter of the options and set out to try and make them into a patty akin to some type of burger.  The reason this is more of a technique is the quantity of your leftovers will vary, as will your lentils and binding agent, but I will highlight how I prepared mine:

I used:

2.5 cups lentils
1.5 cups barley
1/2 cup liquid eggs (2 regular eggs, beaten)
1/2 cup salsa
1 box corn muffin mix
Salt
Pepper
Olive oil

Pour your lentils into a large bowl, and if they are all mostly whole use a fork to mash some of them up. Add the barley and salsa; mix to cover.  Salt and pepper the mixture and give it a taste, adjust seasonings as necessary.  Add the eggs, mix again.  Finally add the muffin mix a little at a time until it comes together into a workable form.

To cook, portion the mixture out into patties and chill them in the fridge for at least 30 minutes.  Then cook over medium heat in a nonstick skillet for 7-10 minutes per side in a dash of olive oil until each side is golden brown.

These can be served plain with a dollop of salsa, broken up to top a salad, or like a burger.