If
you are a regular reader you know that I love to make different
vegetarian burgers and here comes another variation of those. I
altered slightly my original lentil burger recipe by adding an
aubergine and served the patties with my swede and seed rolls that I published
earlier this month and fried halloumi.
These are very easy to make, try them! This recipe makes a fairly big batch, but they are great to be frozen for a later
use.
Ingredients
150ml green
lentils
150ml red lentils
1 aubergine
1 onion
2 garlic cloves
1 green chili
3 eggs
1-2dl flour
2tbsp vegetable
stock powder
4tbsp chopped
fresh parsley
2tsp herb salt
2tsp ground black
pepper
Vegetable oil for
frying
Method
Rinse and cook the
lentils until they are soft. The green ones take slightly longer to
boil soft, but it's nice to have a few firmer ones among them. I also
add vegetable stock powder to the boiling water to add extra taste.
Chop the onion,
garlic and chili. Grate the aubergine. Add these ingredients to the
lentils once they are boiled and cooled.
Season the mix
with parsley, herb salt and black pepper. Add the eggs and flour. You
might need more or less flour to make the paste firm. It needs to
have the right consistency so that you'll be able to make burger
patties of it.
Heat a generous
amount of vegetable oil in a pan to moderate heat. Shape burger
patties of the lentil mix and fry them on both sides until they are
fully cooked through and golden brown. After frying remove excess oil
from the burgers with a kitchen roll.
Serve with a
lovely roll, lettuce and fried halloumi and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.