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PrintPOTATO LENTIL BURGERS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Add lentils to pan of boiling water, boil, uncovered, about 10 minutes or until tender; drain.
- Heat olive oil in pan, add onions, garlic and nuts, stir over heat until onions are soft and nuts lightly browned.
- Combine lentils, potato, onion mixture, basil, mustard, cheese, egg yolk and stale breadcrumbs in bowl; mix well.
- Shape mixture into 6 patties, toss in packaged breadcrumbs; refrigerate patties 30 minutes or until firm.
- Shallow-fry patties in hot oil until lightly browned on both sides and heated through; drain.
- Serve patties on toasted buns with sprouts and chili cream.
Chili Cream:
- Combine both ingredients in bowl; mix well.
INGREDIENTS
- 500 grams old potatoes (You will need to cook 2 large potatoes for this recipe).
- 200 grams red lentils
- 1 tablespoon peanut oil
- 300 grams onions, sliced
- 1 clove garlic, crushed
- 100 grams pine nuts
- 1 ½ cups cold mashed potato
- 2 tablespoons chopped fresh basil
- 1 tablespoon seeded mustard
- 50 grams grated parmesan cheese
- 1 egg yolk
- 100 grams stale breadcrumbs
- 50 grams packaged breadcrumbs
- Peanut oil for shallow-frying
- 6 hamburger buns
- 150 grams snow pea sprouts
Chili Cream
- 150 ml sour cream
- 2 tablespoons mild sweet chili sauce
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