Lentil burgers

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https://epicuriantime.com/recettes/admin/uploads/M_recipe_2526.jpg
Photo: thisvegetarian.com

Prep Time:
10 minutes
Cooking Time:
15 minutes
Servings:
4

To ensure that the red lentils cook fully, soak them for at least 2 hours before using. The key to the patties not falling apart when you cook them is to use soaked lentils. Never cook them beforehand or use canned lentils.

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Ingredients

  • 1 ½ cups dried red lentils
    2 large garlic cloves minced
    1/3 cup diced shallot
    1/2 cup grated carrots
    1 tablespoon tomato paste
    1/4 cup chopped fresh cilantro or flat parsley
    1/2 teaspoon salt or to taste
    1/2 teaspoon ground black pepper
    oil for pan frying

Directions

Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a salad; or oven browned potatoes.

Lemon herb Tahini sauce
https://pageturnercookbooks.com/sauce

Country cuisine Ecookbook(s) with recipe Lentil burgers:

3 Countries Ecookbooks in the spotlight

France E-cookbook

France

USA Complete E-cookbook

USA

Italy Complete E-cookbook

Italy