Vegetarian Bollywood Lentil Burgers And Nuggets Recipes

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LENTIL BURGERS



Lentil Burgers image

Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.

Provided by karkar

Categories     Everyday Cooking     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 11

2 ½ cups cooked lentils
1 small onion, diced
1 egg, beaten
¼ cup diced bell pepper
⅛ cup Italian-seasoned bread crumbs
⅓ cup shredded mozzarella cheese
1 teaspoon olive oil-packed minced garlic
1 pinch salt
1 pinch ground black pepper
¼ cup cornmeal, or as needed
1 tablespoon olive oil

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.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g

VEGAN LENTIL BURGERS



Vegan Lentil Burgers image

Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

Provided by Bunny Erica

Categories     Lentil

Time 1h10m

Yield 8-10 burgers

Number Of Ingredients 10

1 cup dry lentils, well rinsed
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1/2 medium onion, diced
1 carrot, diced
1 teaspoon pepper
1 tablespoon soy sauce
3/4 cup rolled oats, finely ground
3/4 cup breadcrumbs

Steps:

  • Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
  • Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
  • In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
  • While still warm form the mixture into patties, it will make 8-10 burgers.
  • Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9

BAKED LENTIL VEGGIE NUGGETS



Baked Lentil Veggie Nuggets image

For the picky toddler (or adult) in your house, these lentil veggie nuggets are sure to be a winner! Perfectly tasty, yet made using wholesome ingredients.

Provided by Rosa

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 10

1 cup split red lentils (soaked in boiling hot water for 30 minutes)
1 medium zucchini (grated)
1 large carrot (grated)
2 slices whole grain sliced bread (untoasted, gluten free if needed)
1/4 cup frozen peas
1/4 cup frozen corn
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano

Steps:

  • Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.
  • Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.
  • Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.
  • Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.
  • Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, homemade mayo, or tahini.

Nutrition Facts : ServingSize 4 Nuggets, Calories 179 kcal, Carbohydrate 32 g, Protein 11 g, Fat 1 g, Sodium 299 mg, Fiber 12 g, Sugar 3 g

VEGETARIAN-BOLLYWOOD LENTIL BURGERS AND NUGGETS



Vegetarian-Bollywood Lentil Burgers and Nuggets image

A meatless vegetable, lentil and tofu burger that has awesome texture and tastes great, too. Size of burgers is optional. Make small ones and eat like "nuggets" as a snack food or appetizer. They can also be pressed onto a bamboo skewer or pop-stick for a veggie sate effect. I have been cooking professionally for 25+ years and I tend to write recipes that have a lot of leeway and variation built into them. I apologize. The most important thing about this recipe is this: After the "batter" has chilled, if it is not a bit heavy and paste like, you need to add more flour, or even some fresh or dried whole wheat bread crumbs. Egg rings are also good to use to help form them into shape. Once you have cooked them they may be frozen and then defrosted. You can also put them onto a BBQ after the first cooking to give them a BBQ taste. This stuff is pretty much bullet proof, so have some fun with it. Don't tell your kids they are healthy and you might be surprised at the reaction when they do eat them. I have also breaded and fried them after cooking once and then prepared them Parmesan style with mozzarella cheese and tomato sauce with a side of pasta. And, I have stuffed them into burritos, too. Again, use your imagination and enjoy. Bean appetite!

Provided by mtnthai

Categories     Lunch/Snacks

Time 30m

Yield 10 or more it depends on the size you make them

Number Of Ingredients 18

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)
454 g brown lentils, cooked
660 g silken-soft tofu
4 tablespoons soya sauce
5 tablespoons cumin powder
350 g whole wheat flour

Steps:

  • 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.

Nutrition Facts : Calories 355.2, Fat 4.3, SaturatedFat 0.6, Sodium 424.3, Carbohydrate 60.4, Fiber 19.5, Sugar 3.2, Protein 22.7

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