Friday, July 26, 2013

Allergy free red lentil burgers recipe

  • 375g red lentils, soaked for 45 minutes and drained
  • 3 cups water
  • 1 small onion, finely chopped
  • 1 carrot, finely grated
  • 1 zucchini, finely grated
  • 2 cloves garlic, minced
  • 1 tomato, finely chopped 
  • 6 large tbsps Orgran all purpose flour or rice flour
  • Salt and pepper, to taste
  • 1 tsp Orgran No Egg
  • 1 tsp Dijon mustard, curry powder or ground cumin, to taste
  • Rice or corn crumbs, to coat
  • Olive oil, for cooking

  • Put the soaked lentils in a saucepan with 3 cups water and bring to the boil. 
  • Reduce the heat and simmer for 10-12 minutes until soft then drain them well.
  • Put the lentils and onion in a food processer and blend until roughly chopped.
  • Add all the ingredients except the rice crumbs to a large bowl, mixing until evenly combined.
  • If you like lentil burgers with a smooth texture, process all the ingredients except the crumbs and oil until smooth.
  • Cover a plate with rice or corn crumbs.
  • Form the lentil mixture into patties and coat each with rice or corn crumbs.
  • Pan fry in olive oil for 2-3 minutes each side over a medium-high heat or cook on the barbeque.
  • If you don’t use all the lentil mixture in one go, you can store it in an airtight container in the refrigerator for 3-4 days, using some at a time.

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