Wednesday, 25 July 2007


One of the best veggie burger recipes I have made to date.
Thanks to Rene for the recipe :)
Not a great fan of Coriander so have never made the cream/dressing, but I still think they taste great without it. Enjoy!


1 cup (280g) red lentils
1 tablespoon oil
2 onions, sliced
1 tablespoon tandoori mix powder
425g can chickpeas- drained and rinsed
1 tablespoon grated fresh ginger
1 egg
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
2 ¼ cups breadcrumbs (almond meal is nice here)
Flour for dusting.

Coriander and garlic cream
½ cup sour cream
½ cup cream
1 clove garlic
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley

To make patties-Bring a large pan of water to the boil, add the lentils to the boiling water and simmer, uncovered for 10 minutes or until the lentils are tender. Drain well. Heat the oil in a pan and cook the onions until tender. Add tandoori mix and stir until fragrant. Cool mixture slightly.
Place the chickpeas, half the lentils, ginger, egg and onion mixture into a food processor. Process for about seconds or until smooth. Transfer to a bowl. Stir in the remaining lentils, parsley, coriander and breadcrumbs, combine well and divide into 10 equal portions.
Shape the portions into round patties (if the mixture is too soft, refrigerate for 15 minutes or until firm) toss the patties in flour and shake off excess.
Place patties on lightly greased barbeque plate- cooking 3-4 minutes on each side until golden, only turning once. Serve with coriander and garlic cream.
To make cream- combine all ingredients and mix well.

The patties can be prepared up to 2 days ahead and stored covered in the refrigerator. The cream can be made up to 3 days in advance and stored, covered, in the refrigerator.


Still at Home said...

I will try this recipe very soon, thanks.

Still at Home said...

Hi again,
My chickpea and lentil burgers did not look promising. With additional eggs and half a cup of SR flour they became “pancakes” which I served with rice and salad. Quite nice (I thought so) but I am going to try again and make sure the lentils and peas are less "wet"!

Lis said...

I never had a problem with them being too wet, but then I always tend to very carefully watch the lentils and take them off and drain them as soon as they are cooked. I often let them drain for 10-15 minutes while they are cooling in a wire sieve. Your chickpeas should also be well drained. Letting them set in the fridge for 1/2 an hour is good as well as making sure you give them their flour coating. Let me know how your next batch turn out.