2 tablespoons sunflower seeds, toasted or dry-roasted
1 1/2 teaspoons salt
Pepper to taste
1 teaspoon thyme, minced
1 tablespoon dried basil
1 1/2 teaspoons garlic, minced
2 large eggs
1/2 cup flour
1 tablespoon vegetable oil
The day before serving: Bring 4 cups water to a simmer in a large saucepan.
Add lentils, cover; simmer 15 minutes.
Add barley, cover; simmer 15 minutes.
Add brown rice, cover; simmer 20 minutes or until water is absorbed and
rice is cooked.
In medium pan, saute carrots, onion and celery in olive oil until tender,
about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and
garlic, and saute 1 to 2 minutes more.
Combine grains and vegetables in large covered container, refrigerate overnight.
The day of serving: Add eggs and flour to grain mixture, mix wells. Form
balls 3 to 4 inches in diameter, and flatten into patties 3/4 inch thick. Fry
patties in vegetable oil until golden brown, 3 to 4 minutes each side.