Lentil Burgers (2 of 2)
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Lentil Burgers (2 of 2) |
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Add some tomato purée, or ketchup or my tomato sauce, some soya sauce, a teaspoonful of cumin and salt and pepper to taste. Mash your lentil burger mix with a fork until it is fairly homogenous. The lentil burger mixture should be sticky enough that you can make balls with it, but not too sloppy. |
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If the mixture is too sloppy, add some more bread. If it is too dry, add some more tomato sauce or another egg. Here is the lentil burger mixture half way through mashing. Once ready, put the whole mixing bowl in the fridge for about 3 hours (or more). The colder it is, the easier it is to form the burgers. |
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Prepare some plates with flour. Scoop out a burger-sized ball of the cooled lentil burger mixture, toss it from hand to hand, then roll it in flour or dried breadcrumbs. Prepare as many burgers as you want. The mixture will keep in the fridge for a couple of days but as it contains fresh eggs, best not to leave it for too long. |
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Fry the burgers in hot oil for a few minutes, turning once. They should turn a wonderful golden brown colour. Serve with rice, chips, pasta, bread, in fact almost anything goes with lentil burgers. They can be eaten hot or cold and freeze well. If they happen to break while frying, simply throw the bits into a tasty rissotto. |
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Want to try more of my recipes? elderflower syrup chutney pesto chestnut soup rosehip syrup lentil burgers yoghurt butternut squash soup pizza tomato sauce Love food? So you might be interested in... French Food Czech Food Peruvian Food Lithuanian Food Spanish Food Cyprus Food |
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