Lentil and Potato Burgers Great for Vegetarians
Lentil and Potato Burgers Recipe
Here we are yet again with another Vegetarian Burger. Lentil and Potato Burgers are sure to pique your interest. There are a lot of flavours in this one as you can see from the huge ingredients list. If you prepare all of the items and bowl them up, as I do, it makes the job easier. Especially good if you are prone to being interrupted when cooking. How many cups of flour did I just put into that? Was it 2 or 3? Sick of re-sifting, I decided to bowl up years ago. Again I will mention that burgers like these are great for providing some point of difference when catering to crowds or just family and friends. They make things much more interesting, don’t you think? Anyway enjoy!
Serves 4
Ingredients
1 cup (200g) red lentils, rinsed well
2 potatoes (350g), chopped
1/4 cup (60ml) light olive oil
1 onion, finely chopped
1 large clove garlic, crushed
1 teaspoon ground cumin
1/2 cup (75g) crumbled feta cheese
1/2 cup (85g) semi-dried tomatoes, chopped
2 tablespoons chopped coriander
2 tablespoons chopped mint
2 eggs, lightly beaten
1 cup (110g) dried breadcrumbs
1/2 cup (125g) Greek yoghurt
Method
Place lentils and potatoes in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, stirring, for 15 minutes until tender. Drain.
Heat 1/2 tablespoon of the oil in a frying pan over a medium heat. Cook the onion for 3 minutes, then add garlic and cumin. Cook for 30 seconds. Add lentils, potato and feta.
Mash until combined, remove rom heat and add tomatoes, coriander and mint. Season to taste.
Using wet hands, form into 12 patties. Dip into beaten egg and coat in breadcrumbs. Chill for 30 minutes until firm.
Heat a non-stick frying pan with half the remaining oil over a medium heat. Cook burgers in batches for 3-4 minutes each side until golden. Drain on paper towel. Serve with yoghurt.
Hints
There are a lot of ingredients in this recipe, prepare ingredients and put ready in bowls
Patties can be cooked on the barbecue
Best eaten on the day or reheated the next day
Use a flat bread to make into a wrap with salad and yoghurt
Great for lunch at work or school in a wrap
May 10, 2015 at 9:47 pm
I absolutely love this ripcee along with Elin’s couscous ripcee, and the lentil balls! I keep craving them!! A few questions:How do you make the aioli sauce?What is a heater plate, same as the oven?Do you have the couscous ripcee on here?Thanks!Love your cooking!
May 29, 2015 at 2:39 am
Aioli Sauce is now on the site, just go to the search bar on the top right and type in Aioli and it should come up. You can use the oven as a heater place with no problems. I don’t have a couscous recipe on here yet, sorry but it’s buried under all of the other recipes. When I find it I will post it.