CURRIED LENTIL AND CHICKPEA BURGERS
I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!
Provided by Delicious Bits
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 269.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 26.4, Sodium 284.6, Carbohydrate 41.1, Fiber 11, Sugar 3.7, Protein 11.9
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Noor Fatima Jamil
[email protected]Overall, these burgers are a great option for a healthy and tasty meal.
Aakash Chand
[email protected]These burgers are a delicious and healthy addition to my weekly meal rotation.
Ahmadu Muhammad Ubandoma
[email protected]I'm allergic to chickpeas, so I used all lentils instead.
Deon Badenhorst
[email protected]I found that the burgers cooked better in a non-stick skillet.
Aaabrother 786
[email protected]These burgers are a great way to get your kids to eat more vegetables.
Crystal Coulter
[email protected]I used a food processor to chop the lentils and chickpeas and it worked great.
Samson Mukiibi
[email protected]The patties were a bit too soft for my taste.
Dennis Myren
[email protected]I'm not a vegetarian, but I really enjoyed these burgers.
Mfundo Manyoni
[email protected]These burgers are perfect for a quick and easy weeknight meal.
Peace Macauley
[email protected]I made a tahini sauce to go with the burgers and it was delicious!
Marybills Gate
[email protected]The burgers were a bit crumbly, but they held together well.
Kevin Fernandez
[email protected]I served the burgers on whole-wheat buns with lettuce, tomato, and avocado.
Tammy Geroy
[email protected]These burgers are a healthy and delicious alternative to traditional beef burgers.
Abdul Ghafir
[email protected]I added some chopped veggies to the patties for extra flavor and texture.
Paul Butler
[email protected]This recipe is a great way to use up leftover lentils and chickpeas.
phakamile zulu
[email protected]The patties were a bit dry, but the flavor was still good.
Ishmael Lepheane
[email protected]I've made these burgers several times now and they're always a crowd-pleaser.
Safaqat Arain
[email protected]These burgers were a hit with my family! The flavors were perfectly balanced and the texture was spot-on.