Potato & Lentil Burgers With Chilie Cream |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a good vegetarian recipe given to me by Vicki. Cook and prep time does not take in the standing time in the refrigerator. Ingredients:
1 cup red lentil |
1 tablespoon olive oil |
2 medium onions, sliced |
2 garlic cloves, crushed |
1/2 cup pine nuts, about |
1 1/2 cups cold mashed potatoes |
2 tablespoons chopped basil |
1 tablespoon grainy mustard |
1/2 cup grated parmesan cheese |
1 egg yolk |
1 cup stale breadcrumbs |
1/2 cup packaged breadcrumbs |
oil, of your choice for shallow frying |
6 hamburger buns |
150 g snow pea sprouts |
2/3 cup sour cream |
2 tablespoons chili sauce |
Directions:
1. Add lentils to pan of boiling water, boil uncovered for about 10 minutes until cooked, drain.
2. Heat olive oil in pan and add onions garlic and nuts and stir until onions are soft and the nuts are lightly browned.
3. Combine lentils, potato and lentil mixture.
4. basil, mustard, cheese, egg yolk and stale breadcrumbs in bowl and mix well.
5. Shape mixture into 6 patties, toss in packaged breadcrumbs.
6. Put in the refrigerator for about 1 hour until they are firm.
7. Shallow fry the patties in hot oil until browned on each side and heated through.
8. Serve the patties on toasted buns with sprouts and chilli cream.
9. Chilli cream: Mix ingredients well.
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