Lentilchickpeaburgerswcoriandercreamnonuts Recipes

CURRIED LENTIL AND CHICKPEA BURGERS

Steps:

• Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
• Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
• Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
• Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
• Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
• Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
• Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
• To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
• To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.

LENTIL WALNUT BURGERS

Steps:

• Combine walnuts, breadcrumbs, garlic, cumin, corander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor.
• Process until finely ground.
• Add the lentils and 1 Tablespoon oil; pluse until coarsely chopped.
• Some of the lentils should remain whole.
• In a large bowl, whisk egg.
• Add lentil mixture and stir well.
• Divide the lentil mixture into 4 equal size parts, and roll into balls.
• Flatten them into 3/4 inch patties.
• Heat remaining 3 tablespoons oil in a large skillet.
• Add burgers and cook over medium low heat until crisp and browned, turning gently after 8 to 10 minutes.
• Cook another 8-10 minutes.
• Serve on buns as a sandwich, adding your favorite garnishes: tomatoes, pickles, lettuce, etc.
• Or, serve as a main dish with your favorite sauce.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

CHICKPEA BURGERS

Steps:

• Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
• Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
• Serve on the buns with your desired toppings and condiments.