Lentil Patties or Meatless Burger
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Lentil Patties or Meatless Burger might be a recipe you should try. One serving contains 573 calories, 16g of protein, and 30g of fat. For $1.98 per serving, you get a main course that serves 6. Several people really liked this American dish. A mixture of red bell pepper, scallions, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by My Colombian Recipes. 128 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. Users who liked this recipe also liked Lentil Kidney Bean Burger Patties, Meatless California Burger, and Meatless Lentil Soup.
Servings: 6
Ingredients:
Avocado
1 canned chickpeas
1 carrot, peeled and diced
1/4 cup fresh cilantro, finely chopped
2 garlic cloves
2 teaspoons ground cumin
1 cup lentils, rinsed
1 whole onion
Buns or pita bread
1/4 cup red bell pepper, finely chopped
Salt and pepper
2 scallions finely chopped
3 cups of vegetable broth
Vegetable oil to cook the patties
Equipment:
pot
potato masher
bowl
baking paper
frying pan
Cooking instruction summary:
Place the lentils and broth in a medium pot, bring to a boil and reduce the heat to medium-low and simmer for about 10 minutes, adding more broth or water if necessary.Drain the lentils, discard the vegetables and set aside to cool. Meanwhile using a potato masher or a fork, puree the chickpeas.In a large bowl mix the chickpeas, onions, scallions, ground cumin and fresh cilantro and season with salt and pepper. Add the cooled lentils and mix well.Make some patties and place on a plate lined with parchment paper. Place in the fridge for about 30 minutes.Place about 2 tablespoons of vegetable oil in a frying pan. Fry the patties until golden on all sides. Serve warm.
Step by step:
1. Place the lentils and broth in a medium pot, bring to a boil and reduce the heat to medium-low and simmer for about 10 minutes, adding more broth or water if necessary.
2. Drain the lentils, discard the vegetables and set aside to cool. Meanwhile using a potato masher or a fork, puree the chickpeas.In a large bowl mix the chickpeas, onions, scallions, ground cumin and fresh cilantro and season with salt and pepper.
3. Add the cooled lentils and mix well.Make some patties and place on a plate lined with parchment paper.
4. Place in the fridge for about 30 minutes.
5. Place about 2 tablespoons of vegetable oil in a frying pan. Fry the patties until golden on all sides.
6. Serve warm.
Nutrition Information:
covered percent of daily need
