Well we made it to Friday, yay! I hope that where ever you’re reading this post from, the weather is better than 14 degrees! Sometimes the frigid temps are okay, it keeps me indoors and allows me to catch up on cleaning and organizing the mess I’ve been putting off all year, plus I get to play with this blog some more :). I have no interest in even going outside on an adventure – at least not when the wind chill is in the negatives. I’ve been staying productive inside, not sure if it’s because that’s my way of keeping my mind off being bored or because it’s my way of keeping my body moving so I don’t put on too much of a winter coat LOL.
As I mentioned in my previous post in the winter were all looking for comfort food. Something hearty to keep warm when the weather outside is being weather. While I do enjoy an occasional heavy dish, I tend to find more comfort in healthier, protein packed fare. Normally I wouldn’t share a recipe that wasn’t on my must make again list, but these lentil “burgers” may interest someone else more than me. This recipe was borrowed from “Essential Vegetarian” Cookbook. I found the texture to be grainy and the inside dry. However, the flavor was good! I recommend if you do prepare these, to have some kind of a sauce with them to add moisture. I topped these with hummus which helped a lot in the mouthfeel as well. This recipe suggested a coriander garlic cream as a sauce, I didn’t like that at all with these burgers. I think there is a better alternative to this recipe with the ingredients than in patty form such as a coconut curry or soup.
Lentils are high in protein and fiber, a versatile and nutritious ingredient. A mini version of a bean and part of the legume family, lentils grow in pods and come in a variety of colors such as red, brown and green. They are quick to prepare, and their low cost makes them an accessible form of high quality protein for many people around the world. If you’re looking to take on another version of a veggie burger, these Lentil patties are right up your alley!
Mise en Place:
- (1) Cup Red Lentils, cooked
- (2) Yellow Onions, Julienne
- (1) Tablespoon Tandoori Mix Powder
- (1) Can Chickpeas, rinsed & drained
- (1) Tablespoon Fresh Ginger, grated
- (1) Egg
- (3) Tablespoons Chopped Flat Leaf Parsley
- (2) Tablespoons Chopped Cilantro
- (2) Cups Breadcumbs
- Flour, for dusting
- S&P, TT
Method of Prep:
- In a large frying pan, heat up a tablespoon of oil. Add onion cook until translucent, about 3 minutes. Add the tandoori powder and stir until fragrant, allow to cool.
- Place the chickpeas, half the lentils, ginger, egg and the onion mixture in a food processor and blend until smooth. Transfer to a bowl and stir in the remaining lentils, parsley, cilantro and breadcrumbs. Refrigerate mixture for 10 minutes.
- Shape into round patties. lightly toss in flour to coat.
- Over medium heat, add in some oil to a pan and cook patties 4 minutes on each side or until lightly browned. Serve with choice of sauce.