Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
Add half of the lentils and the mushroom mixture, salt, spices, flax egg.
Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.
Using wet hands form into 12-15 little cakes.
Sear in a skillet, in a little oil, over medium heat—taking care to let them brown and form a crust before flipping.
Serve with garlic sauce.
Instructions for Garlic Sauce
Pour all the ingredients into a heated pan, whisking constantly until thickened—about 3–5 minutes. Then remove from heat.