2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten
1 onion, finely chopped
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed)
2 tablespoons vegetable oil
2 tablespoons butter

Pur? the lentils in a blender or food processor. Place in a medium-size bowl.

Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes. Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary. Shape into patties (1/2 cup each). Saut?in oil and butter until nicely browned, about 5 minutes per side.