Lentil-Walnut Burgers
(from megc’s recipe box)
Per serving (without sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
Source: Everyday Food/PBS http://www.pbs.org/everydayfood
Serves 4 peopleCategories: vegetarian, veggie-burger
Ingredients
- 3/4 cup toasted walnuts, cooled
- 1/3 cup plain dried breadcrumbs
- 3 garlic cloves, coarsely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 to 1/2 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 3/4 cup lentils, cooked, drained, and cooled
- 4 tablespoons olive oil
- 1 large egg
Directions
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In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
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In a large bowl, whisk egg. Add lentil
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mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
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Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
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Serve with Yoghurt Cilantro Sauce.