Vegetarian-Bollywood Lentil Burgers and Nuggets
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
10 or more it depends on the size you make them
ingredients
-
Set 1
- 200 g onions, diced
- 50 g leeks, diced
- 50 g spring onions, diced
- 28 g garlic, chopped
- 1 medium carrot, finely diced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh coriander, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dry oregano
- salt, to taste
- black pepper, to taste
- any other vegetables (mushroom, okra, bell pepper, chile, sun-dried tomato, some may need to be steamed first to tender)
-
Set 2
- 454 g brown lentils, cooked
- 660 g silken-soft tofu
- 4 tablespoons soya sauce
- 5 tablespoons cumin powder
-
Set 3
- 350 g whole wheat flour
directions
- Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole.
- Remove puree and add whole lentils.
- Add flour, Adjust consistency with more flour if too wet.
- Chill “batter” at least 20 – 30 minutes until firm. Can sit for a day no problem.
- Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger.
- Cook until done.
- Cool.
- Eat or Freeze.
-
To Serve:
- Microwave or let stand until defrosted if you froze them.
- Grill or microwave until hot through.
- Top with cheese if desired.
- Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.
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