INGREDIENTS
1
medium onion, finely chopped
2 cloves
garlic, minced
7 oz
mushrooms (220g), finely chopped
1 cup
finely sliced leek
1
and 1/4 cup (250g) cooked and drained green lentils
1/2 cup
roasted and ground sunflower seeds (or nuts)
1 tbsp
mustard (I used Dijon)
2 tbsp
nutritional yeast
1 tbsp
chili paste (I used this brand)
2 tbsp
white vinegar
2/3 cup
panko or regular breadcrumbs
3/4 tsp
salt, plus more to taste
1/4 tsp
black pepper, plus more tot taste
toppings: pink kraut and curry ketchup (see notes)