|Dry lentils||3⁄4 Cup (12 tbs)|
|Pumpkin seed||1⁄2 Cup (8 tbs), toasted|
|Egg||1 , slightly beaten|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
Combine lentils and 3 cups water; bring to boiling.
Reduce heat; cover and simmer 45 to 50 minutes or till tender.
Mash cooked lentils.
Chop toasted pumpkin seed.
Combine egg, mashed lentils, pumpkin seeds, bread crumbs, onion, walnuts, chili sauce, salt, and pepper.
Shape into five patties about 3/4 inch thick.
Cook in butter over medium heat about 4 minutes on each side or till golden brown.
Top each patty with a dollop of sour cream.