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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I had the BEST lentil burger in Perth, Australia at a little joint called Albert's kitchen. After my trip, I was on a hunt for a recipe that comes close. I believe this is the one. Not as good as the original but will have to do. Anyone that is in Perth, I highly recommend Albert's Kitchen in Guilford, on your way to Swan Valley. They have regular burgers too. - Which my hubby says is out of this world! :) Ingredients:
1 cup red lentil |
1 tablespoon olive oil |
2 onions, sliced |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon garam masala |
1 (14 ounce) can chickpeas, drained |
1 egg |
1/4 cup fresh parsley, chopped |
2 tablespoons fresh coriander |
2 1/4 cups breadcrumbs |
plain flour, for dusting |
Directions:
1. Add lentils to a large pan of boiling water and simmer for 8 minutes, or until tender. Drain well.
2. While the lentils are cooking, heat the oil in a pan and cook the onion for 3 minutes or until soft.
3. Add the ground spices and stir until fragrant.
4. Cool the mixture slightly.
5. Place the chickpeas, egg, onion mixture and half the lentils in a food processor. Process for 20 seconds, or until smooth. Transfer to a bowl.
6. Stir in the remaining lentils, parsley, coriander and breadcrumbs. Mix well, and divide into 10 portions.
7. Shape the portions into round patties (if the mixture is too soft, chill for 15 minutes or until firm).
8. Toss the patties in flour, shaking off the excess.
9. Place patties on a lightly greased hot pan. Cook for 3-4 minutes each side or until browned.
10. *You could also use green lentils for this recipe, but they will take approx 30 minutes to cook.
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