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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste! Ingredients:
1/2 cup red lentil |
1/2 stalk celery, chopped finely |
1 small carrot, chopped finely |
2 cups water |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
2 cups stale breadcrumbs |
2 tablespoons plain flour |
1 egg, beaten lightly |
1 tablespoon chopped fresh parsley |
1 tablespoon oil |
Directions:
1. Combine lentils, celery, carrot, water and spices in large saucepan.
2. Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
3. Stir in half of the breadcrumbs.
4. Shape mixture into patties (makes about 8); toss in flour.
5. Dip in egg, then in combined remaining breadcrumbs and parsley.
6. (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
7. Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
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