Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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When I feel virtuous I make these veggie patties to put in pita bread or burger buns. You can also use gluten free breadcrumbs if you wish. Finally, you can make this a up to a two days ahead, the cream will keep for about 2 days, and you could also make these as little patties to serve as finger food at parties. Ingredients:
1 cup red lentil (or any lentils) |
1 tablespoon olive oil |
2 medium onions, finely sliced |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon garam masala |
14 ounces chickpeas, drained |
1 egg (or ener-g egg substitute) |
1/4 cup fresh parsley, chopped |
2 tablespoons fresh coriander, chopped |
2 1/4 cups breadcrumbs, stale |
1/4 cup flour or 1/4 cup rice flour |
1/2 cup sour cream or 1/2 cup tofu sour cream |
1/2 cup cream or 1/2 cup soya cream |
1 garlic clove, well crushed |
3 tablespoons fresh coriander, chopped |
Directions:
1. Put the lentils in a pan of boiling water and simmer for about 10 minutes, or until tender. Drain.
2. Heat oil in pan and sauté the onion until soft & translucent (don't let it burn). Add the ground spices and stir until fragrant. Remove from the heat to cool slightly.
3. Put the chickpeas, egg (or substitute), onion mixture and half the lentils in a food processor. Process until smooth & transfer to a bowl.
4. Stir in the remaining lentils, parsley, first lot of fresh coriander & breadcrumbs & mix well. Divide into 10 portions.
5. Shape portions into round patties (if the mixture feels soft, chill for 15-20 minutes or until firm).
6. Toss the patties int he flour, shaking off the excess.
7. Place in a hot frying pan/bbq plate/gril and cook for 3-4 minutes each side, or until browned.
8. Coriander Garlic Cream - mix together all ingredients and chill.
9. For vegan use the Ener-G, the tofu sour cream and the soy cream.
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